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WHAT TO DRINK 



WHAT TO DRINK 



THE BLUE BOOK OF BEVERAGES 



RECIPES AND DIRECTIONS FOR MAKING AND SERVING 
NON-ALCOHOLIC DRINKS FOR ALL OCCASIONS 



BY 

BERTHA E. L. STOCKBRIDGE 

AUTHOR OF THE LIBERTY COOK BOOK 




D. APPLETON AND COMPANY 
NEW YORK LONDON 

1920 



* 2 1 



COPYRIGHT, 1920, BY 

D. APPLETON AND COMPANY 



FEB -3 1920 



FEINTED IN THE UNITED STATES OF AMERICA 



•CI.A559633 



TO 

MY LITTLE DAUGHTER, 

JANET J. O. STOCKBRIDGE, 

THIS BOOK IS DEDICATED, 
WITH MY DEEPEST LOVE 



OMAR UP TO DATE 

A box of chocolates underneath a bough, 
An ice cream cone, some lemonade, and thou 
Beside me singing in the wilderness 
Make prohibition Paradise enow. 

Anonymous 



FOREWORD 

To the Hostess of To-Day: 

The hostess of to-day will be called upon to serve drinks 
in her home more than formerly, I imagine, and it were 
well to go back to the habits and customs of our grand- 
mothers and be prepared to serve a refreshing drink in an 
attractive manner at a moment's notice. 

To do this, one needs have a stock of syrups, either home- 
made or commercial, as well as a supply of shrubs and 
vinegars on hand. 

To-day's hostess does not hold up her hands in horror 
crying that she knows nothing of preparing these things, 
for she has learned a great deal about canning and pre- 
serving in the last few years, so making syrups, vinegars 
and shrubs will seem like child's play. If, however, she is 
inclined to think it an arduous task, let her turn to these 
recipes, and she will be convinced that the labor and the 
time expended bring their own reward in the satisfaction 
gained by knowing that one has served a delicious drink de- 
lightfully made. 

There may be the feeling, if my hostess lives in an apart- 
ment, that there is not room enough to store these syrups 
and vinegars, and while that may be true in part, it is al- 
ways possible to keep two or three popular syrups in quart 
bottles, and at least one bottle of fruit vinegar, in the re- 
frigerator. 

As both syrups and vinegars may be made in small quan- 
tities, one may make them oftener and make enough to last 
a week or two. 

There are one or two things I would impress upon the 
hostess who would be popular, and if I refer to these things 

vii 



viii FOREWORD 

again in the book, I trust I may be pardoned, for they are 
most imperative. 

First: the necessity for selecting attractive glassware, 
which need not be expensive, but should be thin and clear, 
and, when in use, should always be polished. 

When purchasing linen, select it because of its dainti- 
ness rather than for its elaborateness. Plate doylies and 
serviettes which are plain and fine may be purchased for a 
very little money if care is taken. Who would not rather 
use a doylie with a button-holed edge, spotlessly clean, than 
one heavily embroidered which will require three times the 
labor to launder? 

If drinks are served by the maid, it is as essential that 
her cuffs, collar, cap and apron be as spotless as the doylies 
on the service plates. 

When cold drinks are served, be sure that the glasses are 
chilled. 

For hot drinks, heat the cups or glasses before pouring the 
drinks. 

Place the glass or cup on a doylie on a small plate. 

When serving an invalid, be over-particular ; the glass 
must shine, the doylie be spotless, and the plate the most 
attractive obtainable. If it is possible lay a flower on the 
plate or tray before it is sent into the ill one's room. 

The appetite of a very finicky person may be tempted by 
this over-carefulness. 

Bertha E. L. Stockbridge. 

New York 



CONTENTS 

CHAPTER PAGE 

I Fruitades, Iced, Frappe Aaa Hgi i 

II Fruit Punches, Fruit Cups and Fruit Bowls . . . 18 

III Cocktails, Highballs, Fizzes, Cobblers, Sours and 

Juleps, Non-Alcoholic Cocktails 40 

IV Fruit Vinegars, Shrubs and Waters 61 

V Syrups — Fruit and Plain 68 

VI Grape Juice, Root Beer and Cider 80 

VII Cold Milk Drinks, Hot Milk and Buttermilk ... 87 

VIII Coffee, Chocolate, Cocoa and Tea 105 

IX Drinks for Invalids and Small Children 112 

X Miscellaneous Drinks 129 

XI Sundaes 135 

XII Sauces and Sundaes 142 

XIII Ice Creams, Sorbets, Sherbets, Water Ices and Granits 151 



UC 



MEASURES 



I wish to emphasize the absolute necessity for accurate 
measuring; to be a successful mixer of drinks, one must 
measure as carefully as one should when cooking. I use 
the measures I have in my kitchen, and have used them in 
making these recipes. Surely one has a quart cup, a half 




MEASURING SPOONS 

pint, or one cup, measure and a set of spoons; the table- 
spoon, dessertspoon, teaspoon and half teaspoon. Some 
sets have the quarter-teaspoon too. These sets, made of 
aluminum, may be purchased in any hardware store, or in 
the housekeeping department in the large shops at very rea- 
sonable prices. The glass cup is marked for quarter, half 





GLASS MEASURING CUPS 



and three-quarters on one side, while on the reverse the 
marking is for one-third and two-thirds. The quart cup 
is marked for quarter, half and three-quarters ; each quarter 
being equal to one cupful. 



XI 



Xll 



MEASURES 



The housekeeper who becomes accustomed to using exact 
measurements will never return to the hit-or-miss plan, be- 
cause she will be sure that every time she mixes a drink 



fci^__-iLU 



QUART MEASURE 



or makes a syrup or a cream that it will be just as she 
wishes it to be. 




HOUSEHOLD SCALES 



WHAT TO DRINK 



I— FRUITADES, ICED, FRAPPE AND HOT 

There are a number of things worth considering when 
serving drinks at home; first among these is the use of 
attractive glassware. Good looking glasses cost no more 
than ugly ones, and clear fine glass polishes better than 
heavy blurred glass. And surely any drink is more pleasing 
to the palate if the eye is pleased. Be sure that the glasses 
shine, and also ascertain that glasses meant to hold cold 
drinks are chilled. Almost all fruitades, no matter what the 
name or foundation, contain lemon juice, so it is also well to 
remember that lemons intended for squeezing should be 
peeled, and that very carefully. While the lemon peel, or 
the zest, rather, is an excellent flavor, it is not satisfactory in 
lemonade, as there is a little bitterness when it stands, which 
displeases some people. 

Most of the recipes given for these fruitades are for indi- 
vidual drinks, to make it easier for the hostess to ascertain 
how much to prepare if she knows the number of people to 
be served. 

A cocktail shaker, an ice shaver and a long-handled spoon 
are almost a necessity in making drinks. They are at least a 
great aid, and as none of these things is expensive and all 
may be obtained in the housekeeping department of any city 
shop, or in the hardware store in small towns, there seems 
no reason for not owning them. 

Fruitades are delicious, refreshing and healthful, and 
surely not difficult to make, so that the gracious hostess will 
serve these cooling drinks often. 

1 



2 WHAT TO DRINK 

If syrups are made and bottled one need not worry about 
serving a delectable drink in a surprisingly short time. 

BASEBALL LEMONADE 

For an individual drink, use: 

i egg, 

I lemon, 

i spoonful of sugar, 

I cupful of milk, 

\ cupful of water. 

Put the egg in the bottom of the tall glass; add the juice 
of a lemon, a spoonful of sugar, a little ice, shaved fine, and 
the milk and water. Put into a shaker, shake well and serve. 

EGG LEMONADE 

* cupful of finely shaved ice, 

i egg* 

3 teaspoonfuls of powdered sugar, 

J cupful of water, 

Juice of one lemon, 

Carbonated water. 

Use either a large glass and a shaker top, or a cocktail 
shaker. Place all the ingredients in the shaker except the 
carbonated water, shake well, pour into an attractive glass, 
add the carbonated water, and serve. 

FRUIT LEMONADE 
I lemon, 

i slice of orange, 
i cherry, 
I slice of pineapple, 

1 Malaga grape, 

2 teaspoonfuls of sugar, 
Shaved ice, 

Water. 



FRUITADES, ICED, FRAPPE AND HOT 8 

Put the juice of the lemon, sugar, shaved or cracked ice, 
and water enough to make a glass full in a shaker, shake 
well, pour into a tall glass, and add the fruit and serve at 
once. 

GRAPE JUICE LEMONADE 

3 lemons, 

i pint of grape juice, 
li pints of water, 
I cupful of sugar. 

Place a small square of ice in a tall glass pitcher ; mix the 
lemon juice, sugar, water and grape juice together, pour into 
the pitcher ; allow to become thoroughly chilled and serve. 

GINGER ALE LEMONADE 
3 lemons, 

i pint of ginger ale, 
li pints of water, 
I cupful of sugar. 

Place a goodly sized piece of ice in a glass pitcher and 
pour over it the juice of the lemons, sugar and water, which 
should have been thoroughly mixed. Stir and when the 
sugar is dissolved, add the ginger ale. This should be 
served without delay, while the ** fizz " is still in the ginger 
ale. 

It is not at all necessary to use imported ginger ales, as 
there are domestic makes which are equally as good. 

GRAPEFRUIT AND ORANGEADE 

1 grapefruit, 

2 oranges, 

i cupful of sugar, 
I pint of ginger ale, 
I pint of water, 
i pint of crushed ice, 
I full spray of mint. 



4 WHAT TO DRINK 

Cut the grapefruit in half and extract the juice by using a 
large glass orange juice extractor. Extract the orange juice, 
add sugar and allow to stand for an hour if possible, stirring 
occasionally. When ready to serve, add crushed ice, water 
and ginger ale, stir and add the spray of mint well crushed. 
Serve while it still has a sparkle. 

MINT GINGER ALE 

I pint of ginger ale, 

1 lemon, 

2 sprays of mint. 

For this refreshing drink, crush the mint and put into a 
tall glass pitcher, add the crushed ice, the juice of half a 
lemon and the thinly sliced second half. Add the ginger ale, 
stir with a long handled spoon and serve at once. 

ORANGE GRAPEADE 

i orange, 

i pint of chipped or shaved ice, 
i pint of grape juice, 
Sugar. 

Extract the juice from the orange and add to the grape 
juice, stir and add the shaved ice. If not sweet enough add 
sugar to taste. 

LIMEADE 
2 fresh limes, 
ih teaspoonfuls of sugar, 

Spring or carbonated water, 

Mint, 

Ice. 

Extract the juice from the limes, put into a tall straight- 
sided glass and add sugar or plain syrup. If sugar is used, 
stir until the sugar is dissolved. Add water to fill the glass 
and stir, or carbonated water, and put a spray of mint into 
each service. Serve with a straw. 



FRUITADES, ICED, FRAPPE AND HOT 5 

LIMEADE WITH LIME SYRUP 
i lemon, 

2 tablespoonfuls of lime syrup, 
2 tablespoonfuls of plain syrup, 

Carbonated water or spring water, 

Ice. 

Extract the juice from the half lemon, put into a tall glass, 
add lime syrup and plain syrup and stir, then add the car- 
bonated water, or spring water, if desired. Mint or a cherry 
may be added as liked. 

TEA-RHUBARBADE 

6 stalks of young rhubarb, 
i lemon, 
2 oranges, 
i quart of water, 
i pint of tea, 
Sugar. 

Wash the rhubarb and cut into inch lengths, add a quart 
of water and stew until tender ; drain, and set the juice away 
to cool. (The pulp may be used for tarts or marmalade.) 
Add a pint of tea to the strained rhubarb ; extract the lemon 
juice and add this and the oranges thinly sliced. Sweeten 
to taste and pour over shaved ice in tall thin glasses. 

CREOLE " FROG " LEMONADE 

2 dozen lemons, 

i pound of sugar, 

2 quarts of water, 

2 quarts of Seltzer, 
i pineapple, 

3 dozen strawberries. 

Use a large punch bowl ; put the sugar, lemon juice and 
water in it, and stir well until the sugar is dissolved; add 
the juice of one pineapple and the Seltzer water. Mix well 
again and add the strawberries, slices of pineapple and 



6 WHAT TO DRINK 

very thin slices of lemon. Place a large piece of ice in 
the center of the bowl, and allow to stand until very cold 
before serving. 

CANTON LEMONADE 

£ cupful of lemon juice, 
i£ cupfuls of sugar, 
i pint of water, 
£ teaspoonful of ground ginger. 

Mix the sugar, ginger and water and boil until slightly 
syrup-like, then add the lemon juice. Cool and dilute as 
desired, or bottle hot for use when needed. Use two 
tablespoonfuls to a small glass of iced water when ready to 
serve. 

ORANGE-LEMONADE 

i lemon, 

i quart of water, 
3 oranges, 

i cupful of white grape juice, 
Sugar. 

Wash the oranges, and rub a cube of sugar over the skin 
of one orange; cut the oranges and extract the juice, adding 
just enough sugar to make slightly sweet. To this add the 
juice of one lemon, stir, add the water, then the grape juice 
and serve at once. 



PLAIN LEMONADE 

% cupful of lemon juice, 
i\ cupfuls of sugar, 
i pint of water. 

Boil the water and sugar together until syrup-like ; take 
from the fire and add the lemon juice. Cool and dilute 



FRUITADES, ICED, FRAPPE AND HOT 7 

as desired, the strength depending upon the taste of those 
to be served. To dilute one may use cracked ice, iced water, 
or Apollinaris, or a mixture of water and Apollinaris. 

APOLLINARIS LEMONADE 

2 tablespoonfuls of lemon juice, 
I teaspoonful of sugar, 
Apollinaris, 
Cracked ice. 
Put the lemon juice, sugar, cracked ice and Apollinaris 
in a shaker, shake for a minute, pour into a tall, thin glass 
and serve at once. 



WHITE GRAPE JUICE LEMONADE 

I pint of water, 

I lemon, 

i cupful of white grape juice, 

Sugar, 

Shaved ice. 

Usually the white grape juice is sweet enough to serve 
with the lemon juice without using sugar, depending always 
upon the person to be served. Cut a lemon in two, extract 
the juice from half, and slice the other half very thin. Mix 
the lemon juice with the sugar, if any is to be used, first 
trying a teaspoonful, add the water, stir until the sugar is 
dissolved, add the grape juice and then the thinly sliced 
half lemon, stir and serve. 



ORGEAT LEMONADE 

i tablespoon ful of powdered sugar, 

i tablespoon ful of orgeat syrup (see syrups) 

£ lemon, 

Ice, 

Berries. 



8 WHAT TO DRINK 

Fill the shaker about one-third full of shaved ice, pour 
over it the syrup and the lemon juice ; fill to three quarters 
full with water; shake, add any berries in season; pour 
into a thin tall glass and serve at once. 

RASPBERRY LEMONADE 

i quart of water, 
I lemon, 

I pint of raspberries, 
I cupful of sugar, 
Ice. 

Select a half-cupful of nice firm berries, and put aside, 
then crush the remaining berries, and press through a fine 
cloth. Extract the juice from the lemon, add to the berry 
juice, add shaved ice, sugar and water and shake well. 
Pour into a glass pitcher and add the selected whole berries 
<ind serve. 

ITALIAN LEMONADE 
i lemon, 
£ orange, 

i teaspoon ful of powdered sugar, 
i cupful of ice, 
i tablespoonful of white grape juice, 

Fruits in season, 
i spoonful of ice cream. 

Put the juice of half a lemon and half an orange into a 
shaker with the sugar and cracked ice and shake until the 
ice is well melted. Pour into a tall thin glass, fill with 
iced water, stir, add small fruits in season, and top with a 
teaspoonful of ice cream. 

SODA LEMONADE 

i lemon, 

i teaspoonful of sugar, 



FRUITADES, ICED, FRAPPE AND HOT 9 

i cupful of cracked ice, 
Plain soda. 

Put the juice of half a lemon and the sugar into a tall 
glass with the ice, stir with a long handled spoon, using the 
left hand ; pour in the soda with the right. Serve at once. 



STRAWBERRY LEMONADE 

I lemon, 

i teaspoonful of sugar, 
i dozen large strawberries, 
1 cupful of shaved ice, 
Milk. 

Fill a shaker about a third full of ice; (about a half 
cupful) add the juice of a half lemon, the juice from a 
dozen strawberries, and the sugar. Shake well, add enough 
milk to nearly fill the shaker, and strain into a tall glass. 



FRUITADES AND SODAS FROM JUICES OF 
CANNED FRUITS 

So often when a can of strawberries is opened, we find 
there is an abundance of juice, more in fact than we care 
to use with the berries on the table, and if the desired 
amount, only, is left with the fruit for table consumption, 
and the rest reserved, many combinations which are tasty 
and desirable may be made without the extra expense of 
purchasing fruits or prepared syrups. 

Strawberries are not the only berries from which the 
juice may be taken, for blackberries and raspberries, both 
red and black, are equally desirable. Besides these berries, 
there is no good reason why the juice from plums, pine- 
apples, cherries and peaches may not be used to as good 
advantage. 



10 WHAT TO DRINK 

STRAWBERRY SODA 

Carbonated water, 

Cream, 

Strawberry juice or syrup. 

We are more likely to have iced tea glasses in our homes 
than the regulation soda glasses, and for that reason I 
advise using them in preparing a home-made soda. 

Pour enough strawberry juice into a glass to fill it one- 
third full, add three tablespoonfuls of thick cream, and fill 
with carbonated water. 



BLACKBERRYADE 

1 glass of blackberry juice, 
I teaspoonful of lemon juice, 
i teaspoonful of powdered sugar, 

Cracked ice, 

Water. 

Put the one- fourth glassful (iced tea glass) of blackberry 
juice, the lemon juice, sugar and cracked ice into a cocktail 
shaker and shake well for a minute or two. Pour into the 
glass and add enough water to fill the glass seven-eighths 
full ; stir well and serve at once. 



RASPBERRYADE 

i glass of raspberry juice, 
i teaspoonful of lemon juice, 
i teaspoonful of powdered sugar, 

Cracked ice, 

Water. 

Pour the raspberry juice, lemon juice, sugar and cracked 
ice into a shaker — using an iced tea glass as a measuring 
medium — and shake well ; pour into the iced tea glass and 
fill with water. Stir and serve. 



FRUITADES, ICED, FRAPPE AND HOT 11 

LEMON FROTH 

I egg white, 

Lemon syrup (see lemonade), 
f cupful of water, 
I candied cherry. 

\ 

To three-quarters of a cup of water add one-third cupful 
of finely cracked ice and lemon syrup enough to please the 
taste of the person to be served : shake well for two minutes, 
strain into a tall thin glass — an iced tea glass is a desirable 
type — and stir in the stiffly beaten white of an egg. Top 
with a thin slice of lemon and a candied cherry. 

STRAWBERRY-LEMON FROTH 

i egg white, 
£ lemon, 

1 cupful of water, 
Cracked ice, 

2 teaspoonfuls of sugar, 
£ dozen strawberries. 

Reserve the largest berry and crush the others; press 
through a fine sieve. Extract the juice from half a lemon, 
add to the strawberry juice and stir in the sugar. Continue 
to stir until the sugar is dissolved. Pour this into a cocktail 
shaker, adding the finely cracked ice and water. Shake 
hard for two minutes, strain into a tall glass, stir in the 
stiffly beaten white of an egg and top with the selected 
strawberry. 

HOT LEMONADE 
£ lemon, 

3 teaspoonfuls of sugar, 
ii cupfuls of boiling water. 

Extract the juice from the half lemon, add the sugar and 
then the hot water. Stir until the sugar is dissolved and 
serve. 



18 WHAT TO DRINK 

HOT SPICED LEMONADE 

i lemon, 

3 teaspoon fuls of sugar, 
i£ cupfuls of boiling water, 
i teaspoon ful of ground ginger. 

Extract the juice from the half lemon, add the sugar and 
ginger; strain and add the boiling water. Stir until the 
sugar is dissolved and serve. 

FRAPPES 

Any one of the fruitades may be made into a frapp6 with 
so little trouble that in hot weather there is no reason why 
the hostess should not serve these cooling, delectable drinks 
at a moment's notice. There are always syrups which may 
be kept in the refrigerator and mixed with lemon syrup, a 
little water or carbonated water added, poured over the 
shaved ice in a sherbet glass, and presto ! the frappe is ready 
to serve. 

It is also possible to freeze the frappe, and it is advisable 
if one is to serve a goodly number. Remember always that 
a frappe is only partially frozen. As the liquid begins to 
thicken, scrape it from the sides of the freezer, using a long 
knife, preferably a spatula. It would seem impossible to 
keep house without a spatula, because of the many uses to 
which it may be put. 

LEMON-RASPBERRY FRAPPE 

Shaved ice, 
I tablespoonful of lemon syrup (see lemonade)', 
I tablespoonful of raspberry juice. 

This is only enough for one service. Fill a sherbet glass 
three-quarters full of finely shaved ice and pour over it 
the lemon syrup and raspberry juice. Serve at once. This 



FRUITADES, ICED, FRAPPE AND HOT 18 

may be served at the beginning of a meal in hot weather, or 
served at any time when any cooling drink is wanted. 



BLACKBERRY FRAPPE 

Shaved ice, 
2 tablespoonfuls of blackberry juice, 
Sugar. 

Fill the sherbet glasses three-quarters full of shaved ice, 
and pour the blackberry juice over after having been 
mixed with sugar enough to take away the decided acid 
taste. It is not wise to make any drink which is meant to 
be cooling, too sweet. 

WHITE GRAPE JUICE FRAPPE 
Shaved ice, 



i teaspoon ful of lemon syrup, 

2 tablespoonfuls of white grape juice. 



Fill the glass, — a sherbet or tall champagne glass — with 
finely shaved ice, and pour over it the grape juice and lemon 
syrup (see lemonade). Serve at once. 

TEA FRAPPE 

2 teaspoonfuls of tea, 
i J pints of boiling water, 
4 teaspoonfuls of sugar, 
2 tablespoonfuls of lemon juice. 

Use a large teapot, rinsing it out with boiling water, then 
place the tea in the pot and pour a pint and a half of boiling 
water over. Allow to stand for five minutes, and strain 
off. Cool, add the sugar and the lemon juice and freeze 
to a mush. Serve in sherbet glasses with a mint leaf, if mint 
is in season. 



14 WHAT TO DRINK 

PINEAPPLE FRAPPE 

I pineapple, 

i cupful of sugar, 

i lemon, 

i quart of water. 

Peel the pineapple, remove the " eyes," and holding the 
pines in the left hand slash both ways, — up and down, as 
well as across, — then cut away from the stalk-like center. 
One may crush more thoroughly by putting through a food 
chopper, or by using a large wooden spoon. Extract as 
much juice as possible, and add to the sugar and lemon 
juice. Stir, add the water, which should be boiling. Allow 
to cool, freeze until a mush, and serve. Remember always 
that a frappe is right when it is just at the pouring stage, 
and not frozen a bit harder. 

STRAWBERRY FRAPPE 

I quart of strawberries, 
I lemon, 

I quart of water, 
ih cupful s of sugar. 

Crush the strawberries, press through a fine sieve, add 
the sugar and lemon juice; add the water, which should be 
boiling. Set aside to cool ; pour into the freezer and freeze 
until a soft pourable mush. Serve in tall champagne glasses 
and top with a selected strawberry. 



COFFEE FRAPPE 

Whipped cream, 
2 level tablespoonfuls of powdered coffee, 
i cupful of boiling water, 
2 teaspoonfuls of sugar, 

Shaved ice. 



FRUITADES, ICED, FRAPPE AND HOT 15 

Powder the coffee, put in the bag of a drip pot and pour 
the cupful of boiling water over it. Allow this to drip, add 
the sugar and stir until dissolved. Put into the refrigerator 
and when ready to serve, pour two tablespoonfuls over the 
shaved ice in the sherbet glass. The glass should be about 
three-quarters full, which allows space for the coffee. Top 
with a generous spoonful of whipped cream. 

EASILY MADE FRAPPES 

It may not be known to all housekeepers that fruit syrups 
may be purchased at very reasonable prices from the better 
grocers, but it is true, and with these syrups and shaved ice 
a frappe may be made in a minute. 

RASPBERRY FRAPPE 

Shaved ice, 
Raspberry syrup. 

Fill the sherbet glasses about three-quarters full with 
finely shaved ice, and pour over it two tablespoonfuls of 
raspberry syrup. Serve at once. 

STRAWBERRY FRAPPE 

Shaved ice, 
Strawberry syrup. 

If one owns a supply of attractive glasses, one can always 
make drinks look differently at least, and one's appetite is 
always grateful for a change, even a change in the type of 
glasses used. 

I would suggest if one has tall thin glasses of the type 
of parfait glasses, using them for a change. 

Fill until about a quarter way from the top with shaved 
ice, and pour over four tablespoonfuls of strawberry syrup. 
Serve immediately. 



1G WHAT JO DRINK 

GRENADINE FRAPPE 

Shaved ice, 
Grenadine, 
J teaspoonful of lemon juice. 

Use a long-stemmed, tall glass, filling it three-quarters full 
with shaved ice. Over this pour four tablespoon fuls of 
grenadine in which the lemon juice has been mixed. 

MOCK CHAMPAGNE FRAPPE 

i quart of sweet cider, 

i pint of carbonated water. 

Pour into a freezer and freeze until about half frozen, or 
until a mush. Serve in champagne glasses. 

ECONOMICAL FRAPPES 

There are many times when a small amount of juice from 
either canned or preserved fruits is left from the table 
serving, although all the fruit may have been used, and 
there is no reason why this juice should not be used to good 
advantage in frappes. One should remember always that 
the syrup from preserved fruits is much heavier, and in 
consequence would be somewhat too sweet to use as it came 
from the fruit unless a little acid were added to it. So, 
when using the syrup of preserves add lemon juice and the 
f rappe will be much more acceptable and refreshing. 

PEACH FRAPPE 

Shaved ice, 
i teaspoonful of lemon juice, 
2 tablespoonfuls of syrup from preserved peaches. 

Use a sherbet glass and fill three-quarters full with shaved 



FRUITADES, ICED, FRAPPE AND HOT 17 

ice ; pour over this the syrup from the peaches which should 
have been mixed with the lemon juice. Serve as soon as 
prepared. 

CHERRY FRAPPE 

If the cherries have been canned with a thin syrup it may 
be used just as it is taken from the fruit. It will need 
neither sugar nor lemon juice. 

Shaved ice, 
3 tablespoonfuls of cherry juice. 

Fill the sherbet glass three-quarters full of ice and pour 
over the juice or light syrup from the canned cherries. 
Serve immediately. 



II — FRUIT PUNCHES, FRUIT CUPS AND 
FRUIT BOWLS 

The art of mixing a satisfying punch is not at all as 
mystifying as it is often thought to be. To mix enough 
for a number of guests one should own a punch bowl, and 
while one may spend almost any amount of money on such 
a thing, there are very inexpensive pressed glass bowls to 
be purchased. It is always advisable to select the very 
plainest style one can find. One of the better pressed glass 
bowls is in the desirable colonial pattern and will be found 
to be most satisfactory. 

APPLEBLOOM PUNCH 

i pint of sweet cider, 
i pint of Apollinaris, 
i pint of white grape juice, 
Ice. 

Place a square of ice in the punch bowl and pour the sweet 
cider and white grape juice over it, allow this to become very 
cold, and last pour the Apollinaris over. Serve in low punch 
glasses. 

BRISTOL PUNCH 

1 quart of boiling water, 

2 tablespoonfuls of tea, 
6 sprays of fresh mint, 
i cupful of sugar, 

2 lemons, 

i quart of sparkling apple juice ( commercial )\ 

Crush the mint, add the tea and pour the boiling water 

18 



FRUIT PUNCHES, CUPS AND BOWLS 19 

over, allowing it to stand for five minutes. Strain and cool, 
add the sugar and the lemons, which should have been 
washed and sliced very thin. Add two cupfuls of cracked 
ice to this and allow it to chill. When ready to serve place 
a square of ice in the punch bowl and strain the liquid over ; 
add a cupful of red raspberries and a quart of commercial 
cider of the sparkling type. This is readily obtainable at a 
first class grocer's. 
Serve in tall glasses. 

DEBUTANTE PUNCH 

3 lemons, 

2 oranges, 

6 sprays of mint, 

i quart of grape juice, 

i pint of carbonated water, 

i pint of tea (green), 

1 cupful of sugar, 
i pint of water. 

To a half teaspoonful of green tea use a half pint of 
boiling water ; allow to infuse for five or six minutes, strain 
and cool. Extract the juice from the lemons, add the sugar 
and water and mix with the cooled tea. Prepare a punch 
bowl by placing a piece of ice in the center; pour the tea 
and lemon mixture over and add two oranges peeled and 
cut into halves and slices, then the mint, crushing the leaves 
before using. Allow this to stand for a few minutes and 
pour in the grape juice, and last, the carbonated water. 
The punch should be served as soon as ready. 

CIDER PUNCH 

2 quarts of sweet cider, 

i pint of loganberry juice. 

3 lemons, 
3 oranges, 



20 WHAT TO DRINK 

2 cupfuls of sugar, 

3 pints of carbonated water. 

As loganberry juice is tart more sugar is seemingly 
needed than when grape juice is used, but it is far better 
to err on the other -side and serve a punch too tart rather 
than too sweet. It is always wise to taste any drink one is 
preparing. 

Peel the lemons and extract the juice, extract the juice 
from two of the oranges and mix with the Loganberry juice 
and sugar and pour into the punch bowl, in which a large 
piece of ice should have been placed. Slice the third orange 
very thin and place in the bowl. Pour the carbonated water 
over all and the punch is ready to serve. 

GINGER ALE PUNCH 

i cupful of sugar, 
i£ cupfuls of tea, 
i cupful of orange juice, 
I pint of ginger ale, 
I pint of Apollinaris, 
i cupful of lemon juice, 
Ice. 

Pour one cupful and a half of boiling water over a level 
teaspoonful of tea and allow to infuse for five minutes; 
strain and pour over the sugar, stir and allow to cool. When 
cool add the fruit juices ; place a small block of ice in the 
punch bowl and pour the liquid over. Just before serving 
add the ginger ale and the Apollinaris and float several thin 
slices of orange. 

GRENADINE PUNCH 

i quart of water, 

i quart of carbonated water, 

$ cupful of grenadine, 



FRUIT PUNCHES, CUPS AND BOWLS 21 

4 lemons, 
2 oranges, 

12 large strawberries, 
i cupful of sugar, 
Ice. 

Extract the juice from both the lemons and oranges and 
mix with the sugar; allow this to stand on the ice until 
ready to serve, then mix with the water. Place a square of 
ice in the punch bowl and pour the mixture over it ; stir in 
the grenadine and add (the strawberries, and last add trfe 
carbonated water. Serve immediately. 

LOGANBERRY PUNCH 

I pint of loganberry juice, 
I quart of water, 
4 lemons, 

i£ cupfuls of sugar, 
i pint of Apollinaris. 

Extract the juice from the lemons and add to the logan- 
berry juice and sugar, stirring well ; add the water and 
pour over a square of ice in the punch bowl. When ready 
to serve pour in the Apollinaris, and serve at once. 

BERKSHIRE FRUIT PUNCH 

i quart of Apollinaris, 
i cupful of lemon juice, 
i cupful of orange juice, 

1 pineapple, grated, 

2 cupfuls of selected strawberries, 
2 cupfuls of strong tea, 

2 cupfuls of sugar, 
i orange cut' into very thin slices, 
i cupful of Maraschino cherries, 
Ice' water. 

Boil the sugar and two cupfuls of water until syrup-like, 



%% WHAT TO DRINK 

and add the lemon and orange juice. Grate the pineapple 
and hull the strawberries; make the tea by pouring two 
cupfuls of boiling water over one and a half teaspoonfuls 
of tea, allowing it to infuse for six minutes. Mix the syrup, 
fruit juices, tea and grated pineapple, and add two quarts 
of iced water; stir well and pour over a square of ice in 
the punch bowl. Add the orange, sliced very thin and cut 
into halves, and the strawberries. When ready to serve 
pour the Apollinaris over all and serve at once. 

If strawberries are out of season, use Malaga grapes, cut 
in two and seeded. 

An ideal decoration is to use grapes in bunches, hanging 
them around the edge of the bowl. Use white and blue 
grapes, or red and white ; separating them with grape leaves 
if they are obtainable. 



HONEY BLOSSOM PUNCH 

i cupful of honey, 
i cupful of sugar, 
i quart of water, 
2 lemons, 
12 oranges, 
I pineapple, 
24 strawberries-, 
Ice, 
Carbonated water. 

Boil the honey, sugar, two cupfuls of water and the 
grated rind or zest of one orange together for five minutes. 
Allow to cool and add the other two cupfuls of water and 
the juice of the oranges and lemons; stir and pour over a 
block of ice in the punch bowl. Add the grated pineapple 
and the strawberries, which should have been hulled. When 
ready for service add the carbonated water, using a quart. 



FRUIT PUNCHES, CUPS AND BOWLS %% 

COLUMBIA PINEAPPLE PUNCH 

1 pint of sweet cider, 
i pineapple, 

2 oranges, 

4 slices of cucumber, 

2 cupfuls of selected strawberries, 

i banana, 

Ground cinnamon, 

Apollinaris, 
i cupful of sugar. 

Shred into very small pieces the edible part of a very ripe 
pineapple and add the oranges sliced very thin, the cucum- 
ber slices and the strawberries cut into halves, one banana 
cut into dice and a generous cupful of sugar. Stir these to- 
gether with a pint of iced water and allow to stand for a 
half hour on the ice. Remove the cucumber slices, add a 
quarter-teaspoonf ul of ground cinnamon ; add the cider and 
last, the Apollinaris. Serve at once. 

The most satisfactory glasses to use would be tall slim 
glasses, serving a long handled spoon — an iced-tea-spoon 
will do — with each service so that the fruit may be eaten. 

PUNCH A LA PARISIENNE 

i pound of pulverized sugar, 
6 lemons, 
6 oranges, 
i small pineapple, 

\ pound of malaga grapes, skinned and seeded, 
i pint bottle of Maraschino cherries, 
2 quarts of grape juice, 
2 quarts of Apollinaris, 
2 quarts of ginger ale, 
Ice. 

Use a large punch bowl; into which put an eight inch 
cube of ice; over which pour the following mixture; the 



24 WHAT TO DRINK 

juice of six lemons, which should have been peeled before 
squeezing, the juice of six oranges, sugar, and grape juice; 
stir to dissolve the sugar and add the shredded pineapple, 
maraschino cherries and the peeled and seeded grapes. Do 
not allow this to stand, but pour the ginger ale and Apol- 
linaris over and serve immediately. If the punch seems too 
thick, a pint of water or more may be added without detri- 
ment. 

CHOCOLATE PUNCH 

This is an individual punch, and should be made in a 
shaker. 

i cupful of chocolate extract, 
i teaspoonful of sugar, 

i egg, 
Ice, 
Milk to fill glass. 

Place all the ingredients in a cocktail shaker and shake 
well; strain into a tall thin glass and serve. 

MILK PUNCH 
i cupful of milk, 
\ cupful of strawberry syrup, 
i teaspoonful of sugar, 

Ice. 

Put all the ingredients into a shaker and shake thoroughly, 
strain into a tall glass and serve at once. 

VANILLA MILK PUNCH 

ii cupfuls of milk, 
i teaspoonful of vanilla, 
i teaspoonful of sugar, 

I egg, 
Ice. 



FRUIT PUNCHES, CUPS AND BOWLS 25 

Place all the ingredients in a cocktail shaker and shake 
well; strain into a tall glass, sprinkle with a little nutmeg 
and serve at once. 



ORANGE COUNTY PUNCH 

i egg, 
i lemon, 

i teaspoonful of sugar, 
ii cupfuls of sweet cider, 

Cracked ice. 

Carbonated water. 

Put the egg, juice of the lemon, sugar, cider and ice in 
a cocktail shaker and shake for a minute or two, strain into 
a tall glass and fill with carbonated water. It were best to 
use a syphon. 



POPULAR PINEAPPLE PUNCH 

i pineapple, 

3 oranges, 

2 lemons, 

i cupful of sugar, 

i cupful of home-made raspberry syrup, 

i quart of white grape juice, 

i quart of ginger ale, 

Ice, 

Cherries. 

Water. 

Extract the juice from the oranges and lemons, and mix 
with the raspberry syrup and the sugar ; grate the pineapple 
and add to the foregoing mixture, adding enough iced water 
to make a full pint. Allow this to stand for ten minutes, 
arrange a square of ice in a punch bowl and pour the mix- 
ture over, adding the grape juice and ginger ale just at 
serving time. 



26 WHAT TO DRINK 

MOCK CLARET PUNCH 

I quart of grape juice, 
4 lemons, 
I cupful of sugar, 
I stick of cinnamon, 
i quart of water. 

Extract the juice from the lemons and add the sugar and 
stick of cinnamon, allowing this to stand on the ice for an 
hour. At the expiration of that time add the water and 
grape juice ; pour over a block of ice in the punch bowl and 
serve. (It were well to remove the stick of cinnamon be- 
fore serving, however.) 

MOCK CREOLE CLARET PUNCH 

2k quarts of grape juice, 

1 pint of lemon juice, 
\\ quarts of Apollinaris, 

i pound of sugar, 

2 sliced lemons, 
Water, 

Ice. 

Mix the grape juice, lemon juice, sugar and enough water 
to thin to please the taste of the hostess. Stir until the 
sugar is dissolved, and pour over a block of ice in the punch 
bowl. To this add the thinly sliced lemons and last, the 
Apollinaris. 

STRAWBERRY PUNCH 

3 quarts of strawberries, 

2 quarts of carbonated water, 
i dozen lemons, 
2 pineapples, 

i pound of sugar (more if desired), 
\\ quarts of white grape juice, 

Ice, 

Selected strawberries. 



FRUIT PUNCHES, CUPS AND BOWLS «T 

Extract the juice from the lemons, shred and crush one 
pineapple and extract the juice, shred the second pineapple 
very fine, crush the strawberries (reserving a dozen large 
ones) and press through a fine sieve; mix the fruit juices 
with the sugar and white grape juice and allow to chill on 
the ice. Prepare a square of ice in the punch bowl and 
pour this mixture over it, add the second shredded pine- 
apple and the selected strawberries, and pour over all the 
carbonated water. Serve at once. 

STAUNTON FRUIT PUNCH 

i grape fruit, 

i cupful of raspberry syrup (home-made or commercial), 

4 lemons, 

i quart of white grape juice, 

1 pint of ginger ale, 

i quart brick of orange ice, 
i cupful of sugar, 
Ice. 

Extract the juice from the grape fruit and lemons and 
stir in the* sugar and the raspberry syrup, add one quart of 
iced water and stir until the sugar is dissolved. Place a 
block of ice in the center of the punch bowl ; pour the mix- 
ture over, add the grape juice and ginger ale, and then 
just as it is ready to be served place a brick of orange water 
ice in the center. Serve immediately. 

It might seem that it would be necessary to stir the water 
ice in, but it is not, as quite enough is gathered by the 
ladle. 

FLORIDA PUNCH 
12 oranges, 

2 lemons, 

I pineapple, 

I brick of raspberry water ice, 
£ cupful of sugar (more if liked), 
I pint of Apollinaris, 



28 WHAT TO DRINK 

Water, 
Ice. 

Extract the juice from the oranges and lemons, grate the 
pineapple and mix well with the sugar. Add a quart and 
a pint of iced water, and set on the ice for a half hour. 
Place a square of ice in the punch bowl and pour the mix- 
ture over it. Allow it to stand for ten minutes, add the 
Apollinaris and then the raspberry ice. Serve as soon as 
the water ice is added. 

Small pieces of thinly sliced orange add to the attrac- 
tiveness of the punch. 

FRESH MINT PUNCH 

12 sprays of fresh mint, 

3 lemons, 
6 oranges, 

f cupful of sugar, 
i£ quarts of ginger ale, 
i pint of sweet cider, 
i pint of iced water, 

Ice, 

Vegetable color. 

Crush the mint, extract the juice from the oranges and 
the lemons, add the sugar and water, stirring until the sugar 
is dissolved. Place this in a punch bowl and arrange a 
square of ice in the center. Pour over this the cider and 
ginger ale, to which add enough green vegetable color to 
make the punch a good shade of green when stirred in. 

MOCK CHAMPAGNE PUNCH 

i quart of sparkling cider, 
i quart of white grape juice, 

4 lemons, 

£ cupful of sugar, 



FRUIT PUNCHES, CUPS AND BOWLS 29 

I pint of ginger ale, 
I pint of iced water, 
Ice. 

There is to be purchased in the market now a commercial 
apple- juice, which is carbonated, and this should be used 
unless one has made the sparkling cider at home. 

Extract the juice from the lemons and add the sugar and 
water; stir until the sugar is dissolved: add the grape juice. 
Place a block of ice in a punch bowl and pour this mixture 
over it, and then add the sparkling cider and the ginger ale. 



PUNCHES FROM SYRUPS 

Delicious punches may be made from syrups, whether 
home-made or commercial, whether made as syrups for this 
purpose or the fruit syrups from preserves, or the medium 
syrups from the cold-pack canning. 

Very often there is more syrup or juice than is needed for 
table service in a jar of berries, and this juice may be used 
at once, or a little more sugar added, reheated, placed in 
cans, sealed and put away for later use. 

For instance ; if a can of strawberries is opened and found 
to have more juice than usual, pour off the surplus and use 
at once, or add enough sugar to make a thicker syrup, — 
which amount will have to be determined by the amount of 
juice, — and re-can and store. 

STRAWBERRY-LEMON PUNCH 

2 cupfuls of strawberry syrup, 

3 lemons, 

2 teaspoonfuls of strawberry extract, 

t cupfuls of sugar, 

i pint of water, 

i quart of carbonated water. 

Extract the juice from the lemons by using a glass ex- 



30 WHAT TO DRINK 

tractor and add the sugar, allowing this to stand for a half 
hour. Add the water, strawberry syrup and extract and 
pour this over a block of ice in the punch bowl. Just be- 
fore serving add the carbonated water. 

METROPOLITAN RASPBERRY PUNCH 

For this punch either the commercial or home-made syrup 
may be used. 

2 cupfuls of raspberry syrup, 

2 lemons, 

i cupful of sugar, 

i pint of water, 

i pint of ginger ale, 

i pint of Apollinaris. 

Mix the sugar with the lemon juice, and allow it to stand 
for a half hour on ice if possible, then add the water and 
the raspberry syrup ; stir well and pour over a square of ice 
in the punch bowl. At serving time add the ginger ale and 
the Apollinaris. Serve immediately. 

PLUM PUNCH 

2 cupfuls of plum syrup, 

3 lemons, 

I small pineapple, 
t cupful of sugar, 
I quart of Apollinaris, 
I pint of grape juice, 
I pint of water. 

Extract the juice from the lemons and add the sugar and 
the plum syrup; stand on ice to chill, and grate the pine- 
apple. Mix the lemon juice, sugar, plum syrup, water, 
grape juice and the grated pineapple together and pour 
over a block of ice in the punch bowl. When ready to 
serve add the Apollinaris. Serve immediately. 



FRUIT PUNCHES, CUPS AND BOWLS 31 

FAIRY PUNCH 

£ cupful of lime syrup, 
i cupful of raspberry syrup, 
£ cupful of strawberry syrup, 
£ cupful of pineapple syrup, 
2 oranges, 
2 lemons, 
i cupful of sugar, 
i quart of raspberry water ice, 
I pint of ginger ale, 
i pint of water, 
i quart of carbonated water, 
Ice. 

Extract the juice from the lemons and the oranges and 
mix with the sugar ; add the lime, raspberry, strawberry and 
pineapple syrups, and stir in the water; pour this mixture 
over a square of ice in the punch bowl and add the ginger 
ale and the carbonated water. Slip the square of rasp- 
berry water ice into the center of the bowl and serve at once. 

CUP DE LUXE 

i pint of white grape juice, 

i pint of cider, 

i pint of Apollinaris, 

£ cupful of grenadine, 

Ice, 

Mint, 

Strawberries, 

Pineapple, 

Cherries. 

Serve in a tall, straight glass pitcher and mix in the fol- 
lowing manner; mix the cider, grape juice and grenadine, 
pour into the pitcher, add a pint of cracked ice, stir and 
add the mint, strawberries, cherries and half of a small 
pineapple shredded finely. Pour in the Apollinaris when 
ready to serve and not before. Serve in tall thin glasses. 



M WHAT TO DRINK 

CIDER CUP 

i quart of sweet cider, 

i pint of white grape juice, 

I pint of carbonated water, 

Mint, 

Skinned and seeded malaga grapes, 

Shredded pineapple. 

Mix the cider and grape juice and pour over a pint of 
crushed or cracked ice ; add a quarter of a pineapple finely 
shredded and the malaga grapes, and when ready to serve 
pour in the carbonated water. 

LOGANBERRY CUP 

i pint of loganberry juice, 

I pint of iced water, 

i pint of cider, 

i pint of carbonated water, 

Cherries, 

Strawberries, 

Mint, 

Sugar. 

Mix the loganberry juice, water, and cider and pour into 
the pitcher over a pint of cracked ice ; add a little sugar if 
necessary as loganberry juice is very tart, — and then put 
in the fruit and last, add the carbonated water. Serve in 
tall straight sided glasses. 

ROSE-MINT CUP 

$ cupful of grenadine, 
3 teaspoonfuls of rose extract, 
i quart of white grape juice, 
I pint of ginger ale, 
i pint of water, 
12 sprays of mint, 
Ice. 



FRUIT PUNCHES, CUPS AND BOWLS SS 

Crush the mint slightly and put into the pitcher with a 
pint of cracked ice ; mix grenadine, rose extract, grape juice 
and water and pour over the mint and ice. Add the ginger 
ale and serve at once. 



KAATERSKILL CUP 

i pint of tea infusion, 
i pint of ginger ale, 
i pint of carbonated water, 
£ cupful of raspberry syrup, 
i large spray of mint, 
i small pineapple shredded, 
Ice. 

Make the tea by pouring one pint of boiling water over 
two teaspoonfuls of tea — green or English Breakfast, as 
preferred — and allow it to infuse for six minutes, then 
strain. Allow to chill, and add to the raspberry syrup. 
Put a pint of cracked ice in a tall pitcher, crush the mint, 
and place that and the shredded pineapple with the ice, 
covering with the tea and raspberry mixture. When ready 
to serve add the ginger ale and carbonated water. 



WHITE GRAPE JUICE CUP 

i quart of white grape juice, 
I pint of ginger ale, 
i pint of Apollinaris, 
i cupful of pineapple syrup, 
Mint. 

Mix the grape juice and the pineapple syrup and pour over 
a pint of cracked ice in a tall pitcher. Crush the mint 
slightly and add that to the mixture. At serving time add 
the Apollinaris and ginger ale. Use tall slim glasses, or 
narrow goblets. 



34 WHAT TO DRINK 

MINT-LOGANBERRY CUP 

i pint of loganberry juice, 
i quart of carbonated water, 
12 sprays of mint well crushed, 
2 teaspoonfuls of lime syrup, 
Ice. 

Crush the mint, and place in a pitcher with a pint of 
cracked ice. Add the loganberry juice, lime syrup and the 
carbonated water and serve at once. 

AYLESFORD FRUIT CUP 

i pint of grape juice, 

I pint of sweet cider, 

1 pint of Apollinaris, 
i pineapple shredded, 

i cupful of selected strawberries, 

2 tablespoonfuls of preserved cherries, 
6 sprays of mint, 

Ice. 

Shred the pineapple very fine, crush the mint slightly 
and place in a tall glass pitcher with a pint of cracked ice. 
Pour the grape juice and cider over this, add the straw- 
berries and cherries and last, pour in the Apollinaris. Serve 
immediately in tall straight-sided glasses. 

Be sure to serve a generous spoonful of fruit with each 
service. A long handled spoon will aid in eating the fruit 
in comfort. 

CANTON CUP 

i pint of tea infusion, 

1 quart of ginger ale, 

2 lemons, 

2 tablespoonfuls of preserved ginger and the syrup, 
I cupful of pitted cherries (white, if possible), 

Ice, 

Sugar. 



FRUIT PUNCHES, CUPS AND BOWLS 35 

Chop the ginger until very fine ; extract the juice from 
the lemons and mix with the chopped ginger and a table- 
spoonful of the syrup from the preserves, and a half cupful 
of sugar. Stand on the ice for a half hour and pour over 
a pint of cracked ice in a pitcher. When ready to serve 
add the tea (either green or Ceylon) and the ginger ale. 
Last, add the cherries and serve. 

CUP A LA MEDLEY 

i pint of rice water, 
i cupful of sugar, 
2 lemons, 

2 oranges, 

i stick cinnamon, 

4 cloves, 

i allspice, 

i cupful of seeded raisins, 

I pint of ginger ale, 

I quart of carbonated water, 

Grated rind of one lemon, 

Ice. 

This recipe gives the housekeeper an opportunity to use 
the water in which rice is boiled, and which is usually thrown 
away. 

Make a syrup by boiling one pint of rice water, one cupful 
of sugar, the grated rind of one lemon, one stick of cinna- 
mon, four cloves, and one cupful of raisins together for ten 
or twelve minutes. Strain carefully and chill. When 
ready to serve pour into a tall pitcher in which a pint of 
cracked ice has been placed; add two oranges thinly sliced 
and pour over this the carbonated water and ginger ale. 
Serve immediately. 

FLORIDA WEST COAST CUP 

3 oranges, 
i lemon, 

\ small pineapple, 



36 WHAT TO DRINK 

2 kumquats, 

i pint of carbonated water, 
I quart of water, 
f cupful of sugar, 
Ice. 

Peel and shred the pineapple, saving all the juice; extract 
the juice from the oranges and the lemon. Boil one cupful 
of water and the sugar for six minutes and allow to cool. 
Mix the syrup thus made with the juices of the fruits, and 
pour into a tall slim glass pitcher ; add the kumquats thinly 
sliced and the remaining pint and a half of water. Add a 
pint of cracked ice and the carbonated water. Stir well and 
serve at once. 

FRUIT BOWL 

i ripe pineapple, 
i pound of powdered sugar, 
4 quarts of white grape juice, 
i quart of sparkling cider, 
I pound of block sugar, 
Ice. 

Peel the pineapple and cut into thin slices; place in a 
large bowl and cover with the powdered sugar; cover the 
bowl and allow to stand for ten or twelve hours. Add the 
grape juice and the block sugar and stand on ice. Just 
before serving add the sparkling cider. 



APPLE BOWL 

i pound of powdered sugar, 
12 apples, red and juicy, 
i cupful of grenadine, 
2 quarts of white grape juice, 
i quart of sparkling cider, 
i quart of ginger ale, 
Ice. 



FRUIT PUNCHES, CUPS AND BOWLS S7 

Peel the apples (winesaps are excellent apples to use) 
core them and slice very thin. Place in a large bowl and 
cover with the sugar, cover and allow to stand on ice for 
ten hours. Pour the grenadine and grape juice over this 
and allow this to stand for two hours longer. Strain 
through a flannel into a punch bowl and add the cider, 
ginger ale and a pint of cracked ice. Serve immediately. 



BADMINTON BOWL 

i a medium sized cucumber, 
6 ounces of powdered sugar, 
i teaspoonful of grated nutmeg, 
I quart of grape juice, 
I quart of Apollinaria, 
Ice. 

Peel carefully and cut into thin slices the half cucumber ; 
place in a bowl and sprinkle with the sugar and nutmeg. 
Allow this to stand for ten minutes and add the grape juice. 
Place this on ice for a half hour; strain, add the Apol- 
linaris and serve at once. 



CARDINAL BOWL 

4 oranges, 

i \ pounds of block sugar, 
i quart of white grape juice, 
i pint of carbonated water, 
Ice. 

Grate the rind of two oranges, and squeeze the juice of 
four over the block sugar and add a quart of white grape 
juice: allow this to stand on the ice for a half hour, strain 
through a flannel and add the carbonated water. Serve 
this in a punch bowl, being sure to serve it as soon as the 
carbonated water is added. 



38 WHAT TO DRINK 

BIRMINGHAM BOWL 

8 oranges, 

I pound of block sugar, 

3 quarts of white grape juice, 

1 quart of ginger ale, 

i pint of purple grape juice, 

2 sticks of cinnamon, 
Ice. 

Peel the outer skin of two of the oranges and add one 
quart of white grape juice and two sticks of cinnamon, allow- 
ing this to stand on ice for three hours and then strain. 
Extract the juice from eight oranges and pour over the 
sugar. Allow the sugar to melt, mix with the strained 
grape juice, add the remaining grape juice, both purple 
and white, mix and at serving time add the ginger ale. 



ENGLISH CIDER BOWL 

i pint of green tea infusion, 
i pound of block sugar, 
i quart of sweet cider, 
i pint of ginger ale, 

2 slices of fresh cucumber, 

3 sprays of thyme, 
i sage leaf, 

Ice. 

Make the tea infusion by pouring a half pint of boiling 
water over a teaspoonful of green tea allowing it to stand 
for six minutes ; strain and pour into a bowl with the block 
sugar, cider, cucumber, thyme and sage. Allow this to 
stand on the ice for a half hour, strain and add the ginger 
ale and a pint of shaved ice. Serve as soon as the ginger 
ale is added. 



FRUIT PUNCHES, CUPS AND BOWLS 89 

SPARKLING CIDER BOWL 

I orange, 
i lime, 

3 slices of cucumber, 
i sage leaf, 
3 sprigs of balm, 

£ cupful of grenadine (4 tablespoonfuls), 
1 quart of plain sweet cider, 
1 quart of sparkling cider, 
i pound of block sugar, 
Ice. 

Peel an orange very thin, reserve the orange and put the 
peeling into a cupful of boiling water and allow it to remain 
a half hour. Strain this into a bowl and add the grenadine, 
sugar, balm, sage and sweet cider; place on ice for a half 
hour and again strain. Add the juice of the orange and 
lime, a pint of cracked ice and the sparkling cider; serve 
immediately. 



LOGANBERRY BOWL 

1 orange, 
£ cucumber, 

i pound of powdered sugar, 
1 spray of mint, 
1 quart of loganberry juice, 
1 quart of iced water, 
1 quart of ginger ale, 
Ice. 

Peel the orange, cut it into thin slices, slice the half 
cucumber very thin and place all in a bowl, including the 
orange peeling; add the sugar, loganberry juice, and mint, 
and allow to stand on ice for a half hour. At the end of 
that time add the iced water, stir and strain. 

When ready to serve add the ginger ale. 



Ill — COCKTAILS, HIGHBALLS, FIZZES, 
COBBLERS, SOURS AND JULEPS 

NON-ALCOHOLIC COCKTAILS 

As the mission of a cocktail is to be an appetizer, it should 
be served at the beginning of a meal. It may be made of 
fruits, of vegetables, of both fruits and vegetables, or of 
liquids, as one wishes. Most cocktails served at the home 
table will doubtless be made of fresh fruits, but the house- 
keeper will find that there are a number of combinations of 
fruits and vegetables which will be quite acceptable to her 
family and guests. 

There are several things to remember when making a 
cocktail; one of which is, always use attractive glasses and 
be sure that they shine. Have the ingredients quite cold 
and by no means make them too sweet, for if they lose the 
tartness, the best effect is lost. 

The more attractive the cocktail looks, the more appetizing 
it will prove to be. 

CUCUMBER COCKTAIL 

For individual portion use the following : 

2 tablespoonfuls of peeled, chopped cucumber, 

i teaspoonful of grated horse-radish, 

i teaspoonful of chopped onion, 

i teaspoonful of chopped celery, 

i teaspoonful of chopped radish (not peeled), 

Salt, 

French dressing, 

Paprika. 

Chop the cucumber, celery, onion and radish; mix with 
the horse-radish, and salt to taste. Drain and mix with a 

40 



COCKTAILS, HIGHBALLS, FIZZES 41 

little French dressing, place in either sherbet or cocktail 
glasses, which have been chilled, and serve very cold. Berry- 
forks, oyster forks, or small salad forks are best to use for 
vegetable cocktails. 



TOMATO COCKTAIL 

For individual portion use: 

2 tablespoon fuls of minced tomato, 

2 tablespoon fuls of aspic jelly, cut into dice, 

\ teaspoonful of chopped chives, 

2 tablespoonfuls of chopped celery, 

French dressing, 

Green peppers. 

Remove the tops from as many peppers as are needed, 
remove the seeds and membrane and place on ice to chill. 
Cut the aspic jelly into dice, mince the tomato and chop the 
celery and chives, mix and drain. Use only enough French 
dressing to mix well. Serve very cold. 



PEACH COCKTAIL 

For each portion use: 
i peach, 

4 drops of lemon juice, 
3 Maraschino cherries, 
3 tablespoonfuls of raspberry syrup, 
Ice. 

Drop the ripe peach in hot water for one minute, remove 
the skin and chill the peach. Cut into small pieces, add the 
Maraschino cherries cut into quarters, and mix with a 
tablespoonful of shaved ice and three tablespoonfuls of rasp- 
berry syrup, either home-made or commercial. Serve very 
cold. Use a spoon with a fruit cocktail. 



42 WHAT TO DRINK 

ORANGE COCKTAIL 

For each service use: 

£ orange, 

$ banana, 

3 Maraschino cherries, 

6 drops of lemon juice, 

3 tablespoonfuls of strawberry syrup, 
Ice. 

After peeling the orange and banana, cut into small pieces, 
quarter the cherries, mix with a tablespoonful of shaved ice, 
the strawberry syrup and lemon juice and serve in sherbet 
glasses. Use a spoon with this cocktail. Serve very cold. 

STRAWBERRY COCKTAIL 

For each service use: 
8 selected strawberries, 
6 Malaga grapes, 
i tablespoonful of grenadine, 
i tablespoonful of cherry syrup, 
Ice. 

Hull the strawberries, peel the grapes and remove the 
seeds, cutting the grapes in two; mix with a tablespoonful 
of shaved ice, the grenadine and the cherry syrup. Syrup 
from home-made preserves may be used or one may use 
commercial syrup. Serve thoroughly chilled. 

A sherbet glass will be found most satisfactory for this 
cocktail. 

WATERMELON COCKTAIL 

i teaspoonful of chopped mint, 

4 tablespoonfuls of white grape juice, 
Watermelon cubes to fill the glass, 
Ice. 

Select the heart of the watermelon and cut it into small 



COCKTAILS, HIGHBALLS, FIZZES 43 

cubes; chop a few leaves of mint (about an eighth tea- 
spoonful) and sprinkle over. Cover with a tablespoonful 
of shaved ice and add the white grape juice. Serve very 
cold. 

CANTALOUPE COCKTAIL 

3 preserved or fresh cherries, 
3 tablespoon fuls of orange juice, 
I tablespoonful of shaved ice, 
Rounds of cantaloupe to fill the glass. 

Cut balls from a ripe cantaloupe, using a vegetable cutter ; 
place them in the serving glass: add the cherries, cut into 
small pieces, the ice and the orange juice. Serve thoroughly 
chilled. 

MALAGA COCKTAIL 

$ cupful of Malaga grapes, 
6 Maraschino cherries, 

1 tablespoonful of grenadine, 
$ cupful of orange cubes, 

i tablespoonful of cherry syrup, 
Ice. 

Peel the grapes, cut in two and remove the seeds, peel and 
cut the orange into small dice, mix with the cherries, grena- 
dine and cherry syrup. Add a tablespoonful of shaved ice 
and serve very cold in tall champagne or sherbet glasses. 

GRAPEFRUIT COCKTAIL 

For individual portion use: 

2 sections of a large firm grape fruit, 
4 sections of an orange, 

6 Maraschino cherries, 
6 Malaga grapes, 

4 tablespoon fuls of raspberry syrup, 
Ice. 



44 WHAT TO DRINK 

Separate the grape fruit and orange into sections and 
remove the membrane, break into small pieces — being sure 
to reserve the juice of the fruit; peel and seed the grapes, 
cut them in two and cut the cherries into pieces. Mix these 
with a tablespoon ful of shaved ice and the raspberry syrup. 
Serve very cold. 



COCKTAILS MADE FROM FRUIT JUICES 

CLOVER LEAF COCKTAIL 

i cupful of orange juice, 

£ cupful of grenadine (2 tablespoonfuls), 

1 cupful of cracked ice, 

1 egg white. 

This will be quite enough for four cocktails. 

Place all the ingredients into a cocktail shaker, and shake 
vigorously for two or three minutes, strain into cocktail 
glasses, which have been chilled. Serve immediately. 

GOLDEN MIST COCKTAIL 

1 cupful of sparkling cider or apple juice, 

£ cupful of pineapple juice, 

1 egg white, 

1 cupful of cracked ice. 

This, too, will be enough for four cocktails. 

Place the ingredients into a cocktail shaker, and shake 
well for two minutes — actually, not guessing at the time — • 
and strain into chilled cocktail glasses. 

APPLEBLOW COCKTAIL 

1 cupful of sparkling apple juice (commercial), 
i cupful of ginger ale, 
£ teaspoonful of lime juice, 
Ice. 



COCKTAILS, HIGHBALLS, FIZZES 45 

If fresh limes cannot be procured, use the commercial 
lime juice, but the fresh is greatly to be desired. The 
amount given will make four cocktails. 

Mix the lime juice, ice and apple juice and pour into a 
cocktail shaker, shaking thoroughly. When ready to serve 
add the ginger ale, replace the strainer and strain into cock- 
tail glasses. 

ORANGEBLOSSOM COCKTAIL 

i cupful of orange juice, 

I cupful of pineapple juice, 

i teaspoonful of orange flower water, 

I tablespoonful of plain syrup, 

i cupful of cracked ice. 

Place all the ingredients into a cocktail shaker, shake hard 
for two minutes, strain into chilled cocktail glasses and 
serve at once. 

This amount should be sufficient for four cocktails. 

MARASCHINO COCKTAIL 

i cupful of carbonated water, 

4 Maraschino cherries, 

i cupful of the syrup from the cherries, 

i cupful of orange juice, 

i cupful of cracked ice. 

Pour the syrup from the cherries, the orange juice and 
the ice into a cocktail shaker. Shake well, add the car- 
bonated water, strain into cocktail glasses, add a cherry to 
each glass and serve very cold. 

' CERISE COCKTAIL 

£ cupful of cherry juice, 

i cupful of sparkling apple juice (commercial), 

4 preserved cherries, 

I cupful of cracked ice. 



46 WHAT TO DRINK 

Put the cherry juice, which may be taken from canned 
red cherries, into a cocktail shaker with the cracked ice and 
the commercial apple juice and shake well. Strain into 
cocktail glasses, placing a cherry in each glass. Serve very 
cold. 

ORCHARD COCKTAIL 

i cupful of sweet cider, 
$ cupful of cherry juice, 
£ inch of preserved ginger, 
Ice. 

Chop the ginger, mix with the cider, cherry juice (home- 
made or commercial), and ice in the cocktail shaker. Shake 
well and strain into cocktail glasses. 

SODA COCKTAIL 

1 teaspoonful of powdered sugar, 

2 dashes of Angostura bitters, 
i bottle club soda, 

Ice. 

Put the ice, sugar and bitters into a soda glass, and pour 
the soda over. Stir with a spoon and serve. 

HIGHBALLS 

(non-alcoholic) 

Highballs made from fruit juices, ginger ales and ciders 
are most delightful and satisfying, as well as being most 
cooling and refreshing. The hostess who makes a practice 
of serving these will find her recipes in great demand. 

WHITE GRAPE JUICE HIGHBALL 

I cupful of white grape juice, 
Carbonated water (syphon), 
Ice. 



COCKTAILS, HIGHBALLS, FIZZES 47 

Use a highball glass; after placing a tablespoonful of 
cracked ice in the glass, pour in the grape juice; fill nearly 
full with carbonated water, using a syphon. Serve. 



GINGER ALE HIGHBALL 

i pint of ginger ale, 
i teaspoonful of lime juice, 
Ice. 

Put two tablespoonfuls of cracked ice in a highball glass, 
add the lime juice, which should be from fresh lime, and fill 
the glass with ginger ale. Serve. 

PURPLE GRAPE JUICE HIGHBALL 

i pint of grape juice, 

i teaspoonful of plain syrup (see syrups), 

Carbonated water (syphon), 

Ice. 

Place two tablespoonfuls of cracked ice in a highball 
glass; pour over it the plain syrup and the purple grape 
juice; stir with a long handled spoon and add the car- 
bonated water, using a syphon. Serve. 



LOGANBERRY HIGHBALL 

i pint of loganberry juice, 
2 teaspoonfuls of plain syrup, 
I spray of mint, 

Carbonated water, 

Ice. 

Crush the mint, put it in a highball glass with the logan- 
berry juice, plain syrup and two tablespoonfuls of cracked 
ice. Fill the glass nearly full with carbonated water, using 
a syphon Serve immediately. 



48 what to drink 

apple juice highball: 

i pint of sparkling apple juice (commercial), 
Carbonated water, 
Ice. 

Put two tablespoonfuls of cracked ice in a highball glass, 
pour over it the apple juice and fill with carbonated water. 
Serve immediately. 

GINGER-GRAPE HIGHBALL 

i pint of white grape juice, 
Ginger ale, 
Ice. 

Put two tablespoonfuls of cracked ice in a highball glass, 
pour the grape juice over it, and add the ginger ale and 
serve. 

CIDER HIGHBALL 

I cupful of sweet cider, 

i teaspoonful of lemon juice, 

Ice, 

Carbonated water. 

Put two tablespoonfuls of cracked ice in a highball glass, 
add lemon juice and cider and fill nearly full with car- 
bonated water, using a syphon. Serve at once. 

GRENADINE HIGHBALL 

i cupful of grenadine, 
f cupful of sweet cider, 

Ice, 

Carbonated water. 

Put two tablespoonfuls of cracked ice in a highball glass, 
pour over it the grenadine and the cider; fill to within an 



COCKTAILS, HIGHBALLS, FIZZES 49 

inch of the top of the glass with carbonated water, using a 
syphon. Serve. 

FRUIT FIZZES 

The glass in which to serve a fizz is straight-sided, in fact 
a tumbler, holding about eight ounces. There are varia- 
tions of these, but it is best to match the rest of the glass- 
ware used on the table. 

One necessary thing to remember about serving a fizz; 
always make it when it is to be drunk, not a minute sooner. 
Serve as soon as finished. 

SILVER FRUIT FIZZ 

i tablespoonful of powdered sugar, 
i teaspoon ful of lemon juice, 
I egg white, 

$ of a cupful of cracked ice, 
§ of a cupful of white grape juice, 
Carbonated water. 

Put the egg white, ice, sugar, lemon juice and white grape 
juice in a shaker ; shake well, strain into a fizz glass and fill 
nearly full with carbonated water. Use a syphon. Serve 
immediately. 

GOLDEN FRUIT FIZZ 

i tablespoonful of powdered sugar, 

i teaspoonful of lime juice, 

i egg yolk, 

£ cupful of white grape juice, 

$ cupful of cracked ice. 

Put the egg yolk, sugar, ice, grape juice and lime in a 
shaker ; shake well, strain into a fizz glass and fill to within 
an inch of the top with carbonated water, A syphon is 
best. 



50 WHAT TO DRINK 

LEMON FIZZ 

I lemon, 

i tablespoon ful of powdered sugar, 

Carbonated water, 

Ice. 

Extract the juice from half a lemon; strain it into a fizz 
glass with a tablespoonful of powdered sugar and a third 
of a cupful of cracked ice. Stir and fill the glass nearly 
full with carbonated water. A syphon is by far the better 
thing to use. 

PURPLE FIZZ 

$ cupful of purple grape juice, 
£ teaspoonful of lemon juice, 
i tablespoonful of sugar, 

Ice, 

Carbonated water. 

Put the grape juice, sugar, lemon juice and ice in a 
shaker and shake thoroughly; strain into a fizz glass and 
fill to within an inch of the top with carbonated water, using 
a syphon. 



LOGANBERRY FIZZ 

1 lime, 

i cupful of loganberry juice, 

I tablespoonful of powdered sugar, 

Ice, 

Carbonated water. 

Put the loganberry juice, sugar, lime juice and ice in a 
fizz glass and fill nearly full with carbonated water. Use a 
syphon. Serve immediately. 



COCKTAILS, HIGHBALLS, FIZZES 51 

ROYAL FRUIT FIZZ 
i lemon, 

I egg, 

£ cupful of sparkling apple juice, 

Ice, 

Carbonated water. 

Put an egg, the apple juice, lemon juice and ice in a 
shaker and shake well; pour into a fizz glass and fill to 
within an inch of the top with carbonated water, using a 
syphon. Serve at once. 

VIOLET FIZZ 

1 lime, 

i teaspoonful sugar, 
§ cupful shaved ice, 
J cupful of sparkling apple juice (commercial), 

2 tablespoonfuls of raspberry syrup, 
i cupful of sweet cream, 

Ice. 

Extract the juice from the lime; pour into the shaker 
with ice, sugar, syrup and apple juice. Shake well; remove 
the top and add the cream, shake again, strain into a straight- 
sided fizz glass and serve. If the glass is not quite full 
enough, fill to within an inch of the top with carbonated 
water, using a syphon. 

FRUIT JUICE SOURS 

Every hostess wishes to vary the drinks she serves and 
I am sure she will find fruit juice sours a nice innovation. 

JACK FROST SOUR 

I teaspoonful of powdered sugar, 

i egg, 

i cupful of sweet cream, 



52 WHAT TO DRINK 

i cupful of apple juice (commercial), 
i cupful of cracked ice. 

Pour the cream, sugar, commercial apple juice and ice 
into a shaker and shake thoroughly ; strain into a tall, thin, 
stemmed glass and fill up with carbonated water, using a 
syphon. 

SOUR A LA CREOLE 

1 lime, 

i teaspoonful of powdered sugar, 
i tablespoonful of carbonated water, 
f cupful of white grape juice, 
6 drops of Jamaica ginger, 
i spoonful of ice cream, 
Fruit. 

Put the juice of one lime in a shaker; mix the sugar and 
carbonated water thoroughly; add the grape juice and 
Jamaica ginger ; strain into a tall glass and fill to within an 
inch of the top with carbonated water. Add a spoonful of 
ice cream, and any small fruit in season. 

GRAPE JUICE SOUR 

i cupful of purple grape juice, 
i teaspoonful of lime juice, 

2 teaspoonfuls of powdered sugar, 
2 teaspoonfuls of sweet cream, 

£ cupful of shaved ice. 

Pour the grape juice, lime juice, sugar, ice and cream in 
a shaker and shake thoroughly; strain and serve. A large 
claret glass may be used for this, or a tall, narrow, stemmed 
glass. If there should not be liquid enough to reach to 
I within an inch of the top of the glass, add carbonated 
water. 



COCKTAILS, HIGHBALLS, FIZZES 58 

SOUR DELICIOUS 
i lime, 

i teaspoonful of powdered sugar, 
i cupful of sparkling apple juice, 
i cupful of peach syrup (2 tablespoonfuls), 
1 egg white, 
Ice. 

Extract the juice from the lime, put it with the ice, sugar, 
syrup, egg white and apple juice in a shaker and shake 
well ; strain into a serving glass and serve immediately. 



FLORIDA SOUR 
£ lemon, 
£ orange, 

i cupful of apricot syrup, 
i cupful of white grape juice, 
Ice. 

Extract the juice from the half orange and the half 
lemon; pour it into the shaker with the ice, apricot syrup 
and the grape juice. Shake until thoroughly cold; strain 
into a tall, thin, long-stemmed glass and serve. 



LOGANBERRY SOUR 

i cupful of loganberry juice, 
2 teaspoonfuls of sugar, 
i lemon, 

Apollinarisi, 

Cherries, 

Ice. 

Put the loganberry juice, sugar, the juice from half a 
lemon and a half cupful of cracked ice in a shaker; shake 
well, strain into a claret glass, fill up with Apollinaris and 
add several fresh cherries. 



54 WHAT TO DRINK 

JERSEY SOUR 

i teaspoonful of powdered sugar, 
i teaspoonful of lemon juice, 
£ cupful of apple juice, 
Ice. 

Put the lemon juice, apple juice (commercial), sugar and 
ice in a shaker ; shake well, strain into a claret glass and add 
two Maraschino cherries and serve. 



RICKEYS FROM FRUIT JUICES 

When one wearies of other mixed drinks, try a rickey 
made of fruit juice, and I am sure the experiment will be 
tried again. 



GINGER RICKEY 
i lime, 
£ cupful of ginger ale, 

Vichy, 

Ice. 

Use a small, straight-sided tumbler, squeeze the lime juice 
into it, add two or three pieces of ice and the ginger ale; 
fill the glass with vichy. 



WHITE GRAPE RICKEY 

h lime, 

f cupful of white grape juice, 

Vichy, 

Ice. 

Extract the juice from a half lime, pour into a medium 
fizz glass, add two tablespoonfuls of cracked ice, pour in the 
grape juice and fill the glass with vichy. 



COCKTAILS, HIGHBALLS, FIZZES 55 

APPLE JUICE RICKEY 

i lime, 

f cupful of commercial apple juice (sparkling), 

Carbonated water, 

Ice. 

Extract the juice from the lime, put in a medium sized 
fizz glass, which is a straight-sided tumbler; add the apple 
juice and ice; fill the glass with carbonated water. Use a 
syphon. 

ROYAL RICKEY 
i lime, 

i teaspoonful of powdered sugar, 
i cupful of loganberry juice, 
i cupful of white grape juice, 

Ice, 

Vichy. 

Pour the loganberry juice, lime juice, sugar and grape 
juice over the ice in a fizz glass ; fill the glass nearly to the 
top with vichy. Serve. 

COBBLERS 

So many pleasant and refreshing drinks may be made of 
fruit juices, and I am quite sure that none are more satisfy- 
ing than fruit juice cobblers. In drinks, as in anything the 
hostess sets before her guests, it is well to remember that 
if the eye be pleased the palate is more readily pleased. 
Cobblers are good to look at as well as refreshing to drink. 

CATAWBA GRAPE COBBLER 

i teaspoonful of powdered sugar, 
2 tablespoonfuls of carbonated water, 
h cupful of Catawba grape juice, 
i tablespoonful of orange juice, 

Fruits, ice cream, 

Ice. 



56 WHAT TO DRINK 

Use a tall, stemmed glass ; a dinner goblet is an excellent 
type. Put the sugar in the glass and add the carbonated 
water; enough to dissolve the sugar; add the grape juice; 
fill the glass with shaved ice, add the orange juice, decorate 
with any attractive fruits in season, such as strawberries, 
or cherries, pineapple and orange when strawberries cannot 
be obtained, and top with a spoonful of vanilla ice cream. 
Serve with a straw and a long handled spoon. 



CONCORD GRAPE COBBLER 

i teaspoonful of powdered sugar, 
2 tablespoonfuls of carbonated water, 
i cupful of Concord grape juice, 
£ inch 1 of preserved ginger, 

Ice, 

Fruits in season, 

Ice cream. 

Put the sugar and carbonated water in a tall, thin, long- 
stemmed glass and stir : add the grape juice and fill the glass 
with shaved ice. Decorate with shredded pineapple and the 
ginger chopped fine. Top with a spoonful of ice cream. 
Serve with a straw and a long handled spoon. 



MOCK CHAMPAGNE COBBLER 

i cupful of sparkling cider or apple juice, 
Strawberry ice cream, 
Ice, 
Candied cherries. 

Use a champagne glass, and fill it with shaved ice. Pour 
in all the apple juice or sparkling cider the glass will hold; 
add four candied cherries and top with a spoonful of straw- 
berry ice cream. 



COCKTAILS, HIGHBALLS, FIZZES 57 

WHITE GRAPE JUICE COBBLER 

i\ teaspoonfuls of powdered sugar, 
& cupful of carbonated water, 
i cupful of white grape juice, 
& cupful of shaved ice. 

Make this cobbler in a tall goblet, placing the sugar in the 
glass first, then the carbonated water, dissolve, using a long 
handled spoon. Add the grape juice, and fill the glass with 
shaved ice. Decorate with skinned and seeded Malaga 
grapes, small pieces of pineapple, oranges or strawberries. 
In fact use such fruits as are in season. Serve with a straw 
and a spoon. 

FLIPS FROM FRUITS 

Even the name sounds cooling and frivolous and just 
the thing to try in warm weather. 

CREOLE FLIP 

i teaspoonful of sugar, 

£ cupful of white grape juice, 

i egg, 

i inch of preserved ginger, 

Nutmeg, 

Ice. 

Put the sugar and grape juice in a shaker, stir until the 
sugar is dissolved; add one-third cupful of cracked ice, an 
inch of preserved ginger, chopped fine, and one egg. Shake 
this thoroughly, strain into a small, stemmed glass, sprinkle 
with grated nutmeg and serve. 

VANILLA FLIP 

I teaspoonful of sugar, 
i cupful of top milk, 

i egg, 

i cupful of cracked ice, 



58 WHAT TO DRINK 

Teaspoonful of vanilla extract, 
Nutmeg. 

Pour the milk, sugar, ice and egg into a shaker; shake 
well, strain into a thin, long stemmed glass, sprinkle the top 
with grated nutmeg and serve. 

CHOCOLATE FLIP 

i teaspoonful of sugar, 

2 tablespoonfuls of chocolate syrup, 
i cupful of top milk, 

i egg, 

i cupful of cracked ice, 

i teaspoonful of vanilla. 

Pour all the ingredients into a cocktail shaker, and shake 
until thoroughly mixed and very cold. Strain into a tall, 
stemmed glass and serve. 

RASPBERRY FLIP 

i teaspoonful of sugar, 

3 tablespoonfuls of raspberry syrup, 

i egg, 

i cupful of white grape juice, 

Carbonated water, 

Ice. 

Dissolve the sugar with a little carbonated water, add the 
raspberry syrup, the grape juice, ice and the egg; placing 
all in a shaker, shake well ; strain into a long stemmed 
glass and fill with carbonated water. 

JULEPS WHICH CHEER BUT DO NOT 
INEBRIATE 

Try these delightful juleps and let me prove that I am 
right. 



COCKTAILS, HIGHBALLS, FIZZES 59 

GINGER ALE JULEP 

For each service, use : 
2 sprays of mint, 
i lemon, 

i teaspoon ful of sugar, 
i pint of ginger ale, 

Lemon peeling, 

Water, 

Ice. 

If there are to be a number served, the lemon juice, lemon 
peel, sugar and a little water may be mixed, crushed with 
the mint, and allowed to stand on ice for half an hour before 
mixing. If one is to make only one or two drinks, it is as 
well to mix in the glasses. 

Put one spray of mint in the glass, crush with a spoon; 
add the sugar, a piece of the lemon peel and a little water. 
Continue to mash with the spoon until the juice is extracted 
from the mint and some of the volatile oils are extracted 
from the lemon peeling, then remove the crushed mint and 
peeling. Add the lemon juice, stir and fill the glass, which 
should be a tall goblet, with crushed ice, then pour in the 
ginger ale. Place a fresh spray of mint in the glass and 
top with two or three Maraschino cherries. Serve with a 
straw. 

GEORGIA MINT JULEP, 

i teaspoonful of lemon juice, 
i teaspoonful of powdered sugar, 
i cupful of peach syrup, 
f cupful of white grape juice, 
4 sprays of fresh mint, 
Ice. 

Use a tall goblet ; crush a spray of mint in the bottom of 
the glass, add the sugar and a very little water, and stir 
until the sugar dissolves; then add the peach syrup. Fill 
the glass nearly full with crushed ice and fill with grape 
juice. Add several fresh sprays of mint and serve. 



60 WHAT TO DRINK 

TEA JULEP 

This is made best in a quantity large enough to serve 
several people. The amount may be doubled or cut in 
two if the hostess wishes, however. 

i quart of tea infusion, 
12 sprays of fresh mint, 
2 oranges, 
2 lemons, 

i a medium cucumber, 
I pint of ginger ale, 

Ice, 

Sugar. 

Make the tea infusion by pouring a quart of water over 
two teaspoonfuls of tea and allowing it to stand for six 
minutes. When cool pour into a large bowl ; add six sprays 
of mint, the oranges sliced thinly, the juice of the lemons, 
the half cucumber, peeled and sliced, and sugar to taste. 
This should stand on ice for an hour. When ready to serve 
remove the cucumber and the mint; pour into a tall glass 
pitcher which has been half filled with crushed ice. Add 
the remaining six sprays of mint and a dozen strawberries 
if in season, and last, add the ginger ale and serve. 

APPLE JUICE JULEP 

I tablespoonful of powdered sugar, 
2.\ tablespoonfuls of water, 
\ cupful of commercial apple juice, 
4 sprays of mint, 
I teaspoonful of lemon juice, 
Ice. 

Put the sugar, lemon juice and water into a tall goblet 
and stir until the sugar is dissolved ; add two sprays of fresh 
mint and crush until the flavor of the mint is extracted; 
remove the mint, fill the glass nearly full of crushed ice and 
fill in with the apple juice; thrust the remaining sprays of 
mint into the ice and serve. 



IV — FRUIT VINEGARS, SHRUBS AND 
WATERS 

A generation or two ago every housewife who prided 
herself upon her ability as a hostess was very sure to have 
in her cellar shrubs and fruit vinegars of many kinds. For 
in this way she could always offer a guest a delightful and 
refreshing drink with the least amount of work and ex- 
penditure of time. 

1 have been fortunate to have found in the family recipes 
for vinegars and shrubs dating back to 1845. Besides these 
I shall give those of later dates, allowing my readers to try 
them and decide for themselves which they shall use. 

RASPBERRY VINEGAR (date 1845) 

2 quarts of raspberries, 
1 pint of cider vinegar, 

Sugar. 

To two quarts of raspberries use one pint of cider vinegar. 
Allow this to stand for two or three days; then mash and 
put them in a bag to strain. To every pint of juice, when 
strained, add a pound of granulated sugar. Boil this for 
twenty minutes, skim and bottle when cold. 

RASPBERRY VINEGAR (MOTHER'S) 

10 quarts of red raspberries, 
Cider vinegar, 
Sugan 

Look over ten quarts of red raspberries and cover with 
cider vinegar. Allow this to stand for two or three days, 
then strain and press the juice from the berries. To every 

61 



62 WHAT TO DRINK 

pint of juice add one pound of sugar, and boil until of the 
consistency of syrup. Bottle and store for use. A table- 
spoonful to a glass of iced water is an excellent proportion. 



RASPBERRY VINEGAR (CREOLE RECIPE) 

2 quarts of raspberries, 
i quart of French vinegar, 
Sugar. 

Put one quart of the berries in a deep crock and pour the 
vinegar over them, allowing this to stand for twenty-four 
hours. Strain through a jelly bag, add the other quart of 
berries and allow them to stand another twenty-four hours. 
Strain again, adding the berries, allow this to stand for a 
third time for twenty-four hours. Then strain through a 
muslin bag and add one pound of granulated sugar for each 
pint of juice. Boil the whole for half an hour, using a 
porcelain kettle. When cold, bottle and seal. Kept in a cool 
place this will keep for years, improving with age. 

Creoles use this vinegar by adding a teaspoonful to a 
small glass of iced water, sometimes putting a little more 
sugar with it, as pleases the taste of the guest. 



BLACKBERRY VINEGAR (NEW ENGLAND 
RECIPE 

10 quarts of blackberries, 
Cider vinegar, 
Sugar. 

Cover ten quarts of blackberries with cider vinegar and 
allow to stand for three days, strain and press all the juice 
possible from the berries, using a jelly bag. To every pint 
of juice add one pound of granulated sugar and boil for 
twenty minutes. Skim, and when cold bottle and seal. 

To serve, use a tablespoonful to a glass of iced water. 



FRUIT VINEGARS, SHRUBS AND WATERS 63 

BLACKBERRY VINEGAR (CREOLE RECIPE) 

2 quarts of blackberries, 
i quart of French vinegar, 
Sugar. 

Put one quart of blackberries into a deep jar and pour 
the vinegar over. Allow this to stand for twenty-four 
hours, strain, add the other quart of berries, returning the 
first berries, allow this to again stand for twenty-four hours. 
Strain again, returning the berries, allow it to stand for the 
third twenty-four hours. Strain through a muslin bag, and 
add a pound of sugar for every pint of juice. Boil in a 
porcelain kettle for a half hour. When cold, bottle and 
keep in a cool place. This vinegar will improve with age. 
Use a teaspoonful to a small glass of iced water, when 
serving. 

STRAWBERRY VINEGAR 

10 quarts of strawberries, 
Vinegar, 
Sugar. 

Hull the berries and cover them with a pure cider vinegar, 
allowing them to stand twenty-four hours. Strain, and 
press all the juice possible from the berries, using a jelly 
bag for the straining. Add one pound of granulated sugar 
to each pint of juice and boil for twenty minutes. When 
cold, bottle and seal and keep in a cool place. Use one 
tablespoonful to the glass when ready to serve. 

STRAWBERRY VINEGAR (CREOLE RECIPE) 

2 quarts of strawberries, 
i quart of French vinegar, 
Sugar. 

Pour a quart of vinegar over one quart of berries, using 
a deep dish; allow this to stand for twenty-four hours, 



64. WHAT TO DRINK 

strain, add the second quart of berries and again allow to 
stand for twenty-four hours, repeat the same operation the 
next day, making three times in all, then strain through a 
muslin bag, and add one pound of sugar for each pint of 
juice. Boil the mixture for a half hour using a porcelain 
kettle. When cold, bottle and seal. Use one tablespoonful 
to each small glass of iced water, when serving. 

PINEAPPLE VINEGAR 

3 ripe pineapples, 

1 quart of pure cider vinegar, 
Sugar. 

Peel and slice the pineapples very thin and cover with pure 
cider vinegar, allowing it to stand three days. Mash well, 
and strain through a bag. To every quart of juice allow one 
and three-quarters pounds of granulated sugar. Boil for 
ten minutes, skim carefully and bottle when slightly cool. 
Use a tablespoonful to each glass of iced water when serving. 

ORANGE VINEGAR 

3 dozen oranges, 
i quart of cider vinegar, 
Sugar. 

Peel the oranges carefully, slice very thin and cover with 
the vinegar, allowing them to stand for three days. Mash 
well, and strain through a jelly bag. To each quart of juice 
allow one and three-quarters pounds of granulated sugar. 
Boil for ten minutes, allow to cool slightly; bottle and seal. 
Keep in a cool place. One tablespoonful of this added to a 
glass of iced water makes a delicious drink. 

CURRANT SHRUB (date of recipe, 1845) 

2 quarts of currants, 
Sugar. 



FRUIT VINEGARS, SHRUBS AND WATERS 65 

Crush the currants and press through a bag; to each 
pint of juice add a pound of granulated sugar, boil five 
minutes, stir constantly while cooling. When cool, bottle 
and seal. Use a teaspoonful of this syrup to a glass of 
iced water. 

RASPBERRY SHRUB 

Put the raspberries in a porcelain utensil and crush with 
a wooden spoon. Cover with cider vinegar and let stand 
over night. Strain the juice through a jelly bag, add three- 
fourths of a pound of sugar for every pint of the juice. 
Heat slowly to the boiling point, skim, allow to boil five 
minutes and then bottle while hot. Seal the corks with 
paraffin or sealing wax. 

FRUIT WATERS 

Fruit waters are prepared shortly before they are to be 
used, are not bottled and stored as are syrups. So it is 
necessary to make these waters only when the fruit to be 
used is in season. 

CHERRY WATER 

2 pounds of cherries, 

i lemon, 

£ pound of sugar. 

Stone the cherries, mash the pulp well, using a porcelain 
vessel; add a cupful of distilled water (or rain water if it 
is possible to obtain it fresh and clear), and the juice of one 
lemon. Stir well and allow to stand for two hours. W r ash 
the cherry stones, crush and add to the cherry pulp; add 
half a pound of granulated sugar and allow to stand for 
another hour. Strain this mixture and filter, using a 
jelly bag. Put into a jar and set on the ice until ready 
for use. Fill glasses nearly full of crushed ice and fill 
with the fruit water. 



66 WHAT TO DRINK 

ORANGE WATER 

6 'Oranges (preferably Florida oranges), 

i ounce of orange flower water (commercial), 

I lemon, 

i cupful of sugar, 

i pint of distilled water. 

Extract the juice from the oranges and the lemon; put 
in an earthen dish, add the orange flower water, distilled 
water, and the sugar. Stir until the sugar is dissolved, 
strain carefully and put on ice until ready to serve. Fill 
the glass nearly full with crushed ice and fill with the orange 
water. 

STRAWBERRY WATER 

i quart of water, 
i pound of sugar, 
Ripe strawberries. 

Select ripe strawberries, crush and strain, pressing all 
the juice possible from them. To each pint of juice, add 
one quart of distilled water and a half pound of granulated 
sugar. Stir until the sugar is dissolved and place on ice 
until ready to serve. Fill the serving glass nearly full of 
crushed ice and fill with the strawberry water. 

RASPBERRY WATER 

Raspberries to make i pint of juice, 
i pound of sugar, 
I quart of water. 

Select ripe berries; look them over carefully, as little 
worms get into raspberries. Crush the berries, add a little 
distilled water, allowing them to stand for an hour. Strain 
through a jelly bag, squeezing all the juice possible from 
them. To a pint of juice add a half pound of granulated 
sugar and the remaining distilled water. Stir well and 



FRUIT VINEGARS, SHRUBS AND WATERS j67 

place on ice until ready to use. A teaspoonful to a small 
glass of crushed ice makes a desirable drink for hot days. 



CURRANT WATER 

i pound of sugar, 
I quart of water, 
Currants to make £ pint of juice. 

Mash the currants, add a little of the quart of distilled 
water, and put on the ice for an hour. At the end of 
that time, strain through a jelly bag; add the sugar and the 
rest of the distilled water. Stir, and set on the ice until 
time for service. A •generous teaspoonful to a small glass 
of crushed ice, or a tablespoonful to a glass of iced water 
is about the amount which will prove pleasing to one's 
guests. 

PINEAPPLE WATER 

i large ripe pineapple, 

i pound of sugar, 

i lemon, 

i quart of distilled water. 

Peel the pineapple carefully, cut into thin slices, mash and 
allow to stand for ten minutes. Press as much of the juice 
as possible through a sieve, then allow it to drip through a 
jelly bag. Add the sugar and the water, stir and set on 
the ice until ready to serve. Into a claret glass of crushed 
ice put two teaspoonfuls of the juice, or into a small glass 
of iced water, put two tablespoon fuls of the juice. 



V — SYRUPS — FRUIT AND PLAIN 

As many delightful drinks are made with either plain or 
fruit syrup as the foundation, I shall give a number of 
recipes for making these, leaving the housekeeper to decide 
which she prefers. 

PLAIN SYRUP 

The following recipe is one used by a man famous for 
his ability in mixing drinks : 

6 J pounds of loaf sugar, 
i gallon of water, 

1 egg white. 

Boil the sugar, water and egg white together until the 
sugar is thoroughly dissolved; filter through flannel, bottle 
and seal. 

Note : When using a flannel bag, wring it out of very hot 
water before using, being sure that it is as dry as you can 
make it. In this way there will be very little loss of syrup. 

PLAIN SYRUP No. 2 

ii quarts of water, 

2 pounds) of loaf sugar. 

This recipe is also one used by a well-known mixer of 
drinks. 

Put the sugar and water over the fire in an enameled 
kettle ; allow it to boil slowly ; stirring occasionally. Skim 
well, and strain into bottles and seal. 



PLAIN SYRUP (CREOLE RECIPE) 

2 pounds of sugar, 
i£ pints of water. 

68 



SYRUPS — FRUIT AND PLAIN 69 

Cook the sugar and water until the syrup snaps instantly 
if placed between the fingers and the fingers are immersed 
in cold water. Allow this to become somewhat cool, bottle 
and seal. 

PLAIN SYRUP (OLD RECIPE) 

The recipe reads : " To every large teacupf ul of water, 
add a pound of sugar." It would seem wiser in this day 
to use one measuring cupful of water to each pound of 
granulated sugar, if one cares to use this recipe. For what 
one might consider a large cup someone else might think 
rather small. 

The recipe directs that il as the sugar and water begins 
to heat, stir it often, and when it rises towards the top of 
the kettle, put in another cupful of water; repeating this 
process two or three times." If the syrup is not clear, and 
a scum arises, we are told " to skim it carefully, and strain 
into bottles." 

PLAIN SYRUP (QUICKLY MADE) 

4 pounds of granulated sugar, 
I quart of cold water, 
I egg white. 

Put the sugar in a porcelain kettle, add the stiffly beaten 
white of one egg y and the quart of water; stir until the 
sugar is thoroughly dissolved. Put over the fire and simmer 
for five minutes, skim, strain through a flannel bag, bottle 
and seal. It is always well to make a small quantity, for 
in that way one is assured that there will be no spoilage. 

When using a flannel bag, be sure to wring it very dry 
from hot water, by so doing insuring the least loss of syrup. 

GUM SYRUP 

Sometimes one reads a recipe in which " gum " is used, 
and unless one is initiated one is not apt to know what is 
required. 



70 WHAT TO DRINK 

3$ pounds of loaf sugar, 
2 quarts of water. 

Boil together for five minutes, strain and bottle. 



APRICOT SYRUP (CREOLE RECIPE) 

3 pints of apricot juice, 

i quart of plain syrup (use Creole recipe for plain syrup), 

i teaspoonful of extract of apricot. 

Peel and stone the apricots, cut into small pieces, mash 
well, cover with a linen cloth, and set them on the ice in a 
stone or porcelain jar for thirty-six hours. Then strain 
through a bag, pressing out all the juice possible. Heat the 
plain syrup until the boiling point is reached, add the apricot 
juice and boil hard for five minutes. Take from the fire 
and allow to become nearly cold ; add the extract, bottle and 
keep in a cool place. 

APRICOT SYRUP 

i pint of apricot juice, 
i pound of sugar. 

Peel and cut into pieces as many apricots as one wishes 
to use, put into a porcelain kettle with a little water — 
enough to barely cover the bottom of the kettle; crack a 
few of the apricot stones and add to the fruit and water. 
Boil slowly for fifteen minutes, strain through a flannel 
bag. To each pint of juice use one pound of sugar, return 
to the kettle and boil for five minutes. Pour into hot 
bottles and seal. 



BLACKBERRY SYRUP (CREOLE RECIPE) 

3 pints of blackberry juice, 
i quart of plain syrup. 

Look the blackberries over very carefully, wash, stem 



SYRUPS — FRUIT AND PLAIN 71 

and mash; cover carefully with a cloth and set on ice for 
thirty-six hours. Strain through a bag, pressing out all the 
juice possible. Heat the plain syrup to the boiling point and 
add the blackberry juice, boil for five minutes, remove from 
the fire and allow to become nearly cool ; bottle and seal. 
Put in a cool place when storing. 

BLACKBERRY SYRUP 

I pint of blackberry juice, 
i pound of granulated sugar, 
i ounce of cider vinegar, 
4 whole cloves, 
£ teaspoonful of cinnamon, 
£ teaspoonful of ground mace. 

Select perfectly ripe blackberries, wash, mash and put on 
the ice in a carefully covered jar for twenty-four hours. 
It is well to cover the berries with a linen cloth. At the 
end of that time, press through a bag, and to each pint of 
juice add one pound of granulated sugar, one ounce of cider 
vinegar, four whole cloves, an eighth teaspoonful of cinna- 
mon and an eighth teaspoonful of mace. Bring to the boil- 
ing point and allow it to boil for five minutes, strain into hot 
bottles and seal. When cold, store in a cool place. 

CHERRY SYRUP 

i pint of cherry juice, 

i pound of granulated sugar. 

Mash enough washed and stemmed cherries to make a 
pint of juice ; let the mashed cherries stand on ice for twenty- 
four hours. Strain through a bag, add one pound of sugar 
to each pint of juice, boil five minutes, skim, if necessary 
and pour into hot bottles ; seal and store in a cool place. 

CHERRY SYRUP (CREOLE RECIPE) 

3 pints of cherry juice, 
i quart of plain syrup. 



72 WHAT TO DRINK 

Wash, stem and pit the cherries; mash them and place 
on ice for thirty-six hours. Press the juice through a bag, 
measure, and to each 3 pints of juice use one quart of plain 
syrup. Heat the syrup to the boiling point, add the fruit 
juice and boil for five minutes. Allow to become nearly 
cold, bottle and seal. Store in a cool place. 

CHERRY SYRUP (NEW ENGLAND RECIPE) 

1 pint of cherry juice, 
1 pound of sugar. 

Wash, stem and mash enough cherries to make a pint of 
juice, using a porcelain vessel ; crush a few pits and add to 
the cherries ; allow the fruit to stand on ice for twenty-four 
hours. Strain, and press all the juice possible through 
a bag. To each pint of juice, add one pound of granulated 
sugar, bring to the boiling point and boil for five minutes. 
Skim, if necessary, and put into hot bottles. Seal and store. 

CURRANT SYRUP 

1 pint of currant juice, 
1 pound of sugar. 

Stem, wash and mash enough currants to make a pint of 
juice. Cover and stand on ice for twenty-four hours. 
Strain through a bag, squeezing out all the juice possible. 
To each pint add one pound of granulated sugar, and boil 
for five minutes. Skim, if necessary, bottle in hot bottles, 
seal and store in a cool place. 



GRAPE SYRUP (CREOLE RECIPE) 

1 quart of plain syrup, 

1 pint of grape juice (made at home), 

1 pint of Catawba grape juice (commercial). 

Wash, stem and seed the grapes ; crush and set on ice for 



SYRUPS — FRUIT AND PLAIN .78 

thirty-six hours. Strain through a bag, add the Catawba 
juice, and add that to the plain syrup, which should have 
been brought to the boiling point. Mix and boil together 
for five minutes. Strain, and when nearly cold, bottle and 
store. 

LEMON SYRUP 

4 pounds of sugar, 

i quart of water, 

2 cupfuls of lemon juice. 

Boil the water and sugar together for ten minutes, add 
the lemon juice, continue boiling for another five minutes, 
strain into hot bottles and store. 



ORANGE SYRUP 

i pint of orange juice, 

i cupful of lemon juice, 

i quart of plain syrup (see recipe). 

Bring the plain syrup to the boiling point, add the lemon 
and orange juice, continue to boil for five minutes. Strain 
into hot bottles and store in a cool place. 

ORGEAT SYRUP (CREOLE RECIPE) 

A very little of this syrup used in drinks where a mixture 
of fruits is used will be found most satisfactory. 

i pound of sweet almonds, 

4 ounces of bitter almonds, 

2 pounds of granulated sugar, 

i quart of soft water (distilled, if preferred), 

i lemon, 

2 ounces of orange flower water. 

Shell the almonds, and throw into cold water, allowing 
them to stand until the skin will come off readily. Mash 
them, using a mortar, if possible, or an earthen dish; con- 



74 WHAT TO DRINK 

tinue to crush and mash, adding a few drops of water and 
a little of the zest of the lemon, until the mixture is paste- 
like. Moisten this paste with half of the soft water, and 
squeeze as much as possible through a firm bag. Return the 
paste to the dish and add the rest of the water, stir, put into 
the bag again and again press all through the bag that is 
possible. 

Bring the plain syrup to the boiling point; remove from 
the fire, stir the almond milk in thoroughly, return to the 
fire and bring again to the boiling point, allowing it to boil 
for five minutes. When cool, add the orange flower water ; 
stir well, being sure that it is well blended. Strain again, 
and place in bottles; seal and store. It is well, however, 
to watch this and shake the bottles once in a while, especially 
if the almond oil has risen to the top. 

ORANGE FLOWER SYRUP 

i pint of orange flower water, 
i£ pounds of granulated sugar. 

Put the sugar into a porcelain kettle with the orange 
flower water, stir until the sugar is dissolved, place on the 
fire and slowly bring to the boiling point. Remove from the 
fire, cool somewhat and bottle. Store in a cool place. 



PEACH SYRUP 

I pint of peach juice, 

i pound of sugar, 

£ teaspoonful of peach extract. 

Peel the peaches by dropping them into boiling water for 
one minute, then the skin may be rubbed off, wasting none 
of the fruit at all. Cut the peaches in small pieces, crack 
a few peach stones and add to the fruit, placing all in a 
porcelain kettle; cover the bottom of the kettle with water 
and boil slowly for fifteen minutes, strain through a flannel 



SYRUPS — FRUIT AND PLAIN 75 

bag, add one pound of sugar to each pint of juice and bring 
to the boiling point again, boil for five minutes; take from 
the fire, add the peach extract and bottle in hot bottles. 

PINEAPPLE SYRUP 



I pint of pineapple juice, 
I quart of plain syrup, 
$ cupful of lemon juice. 



Peel the pineapple, remove the eyes, using a pineapple 
scissors if possible, for in that manner it is possible to 
remove all the eye with the least amount of trouble. Wind 
a towel around the pines, and grate the pineapple on a coarse 
grater. Be sure to hold the pineapple over a porcelain 
kettle or dish while working with it, so saving all the juice. 
Heat a quart of plain syrup until it begins to boil, add the 
pint of pineapple juice, and boil for five minutes; take 
from the fire and add the lemon juice. Bottle while hot, 
using hot bottles. Seal and store in a cool place. 

RASPBERRY SYRUP 

i pint of raspberry juice, 
i pound of sugar. 

Pick all the stems from the berries and look them over 
very carefully as there are many little insects which like 
to hide in raspberries. Wash and mash thoroughly. Place 
on ice for twenty-four hours, strain through a bag and add 
one pound of sugar to each pint of juice. Bring this to 
the boiling point and boil for five minutes. Strain into 
hot bottles and seal. Keep in a cool place, preferably a 
dark one. 

RASPBERRY AND CURRANT SYRUP 

£ pint of raspberry juice, 
£ pint of currant juice, 
i pound of sugar. 



76 WHAT TO DRINK 

Remove the stems, and discard any imperfect berries, 
remove the stems and wash the currants; place in a bowl 
or porcelain kettle and mash thoroughly. Place on ice, 
closely covered with a fine cloth, for twenty-four hours. 
Strain through a bag and add one pound of granulated 
sugar to each pint of juice. Boil for five minutes and put 
in hot bottles. Seal the bottles and place in a cool dark place 
until ready to use. 

STRAWBERRY SYRUP 

i pint of strawberry juice, 
i pound of sugar. 

Select ripe berries only, but be sure that they are not 
over-ripe. Hull them, put them in a bowl or porcelain 
kettle, mash well, cover with a cloth and place on ice for 
ten hours. Strain through a bag, pressing out all the juice 
possible. To each pint of juice add one pound of gran- 
ulated sugar, put over a slow fire, stir constantly, and when 
the boiling point is reached, skim and bottle while hot. 
Use hot bottles, seal and store in a cool dark place. 

LIME SYRUP 

i pint of lime juice (use fresh limes), 
i quart of plain syrup. 

Extract the juice from the limes; bring the plain syrup 
to the boiling point, add the lime juice, continue to boil for 
five minutes longer. Strain into hot bottles and seal. Store 
where it is both dark and cool. 

CHOCOLATE SYRUPS 

If one would be able to serve cold chocolate drinks at 
home which will rival those offered at the soda fountains, 
one must learn how to make chocolate syrups and keep them 
bottled for an emergency. 



SYRUPS — FRUIT AND PLAIN 77 

CHOCOLATE SYRUP (FOR BOTTLING) 

1 1 pounds of cocoa, 
ii pints of water, 
i J pounds of sugar, 
i teaspoonful of vanilla. 

Heat the water until boiling, and use a little of it to 
moisten the cocoa, mixing it until smooth; add the sugar, 
and the rest of the water, stir carefully, being sure that 
the mixture is smooth, put over the fire and bring to the 
boiling point ; boil for five minutes and pour into sterilized 
bottles. Seal and put away in a cool place. 

CHOCOLATE SYRUP (FOR IMMEDIATE USE) 

i cupful of cocoa, 
2 cupfuls of sugar, 
i cupful of boiling water, 
Vanilla. 

Mix the cocoa and sugar, stir in a little of the water, 
mixing well to be sure that the mixture is smooth ; then add 
the rest of the water, stir well and boil for five minutes. 
Add a half teaspoonful of vanilla and put into a pint jar 
until needed for the refreshing drink. 
^ Two tablespoonf uls to each glass is about the right propor- 
tion when ready to serve. 

CHOCOLATE SYRUP (MADE FROM UN- 
SWEETENED CHOCOLATE) 

Because chocolate is somewhat richer than cocoa, many 
prefer it. The following recipe, easily made, will be found 
most satisfactory. 

i pound of grated chocolate, 
i cupful of granulated sugar, 
i cupful of water, 
i teaspoonful of vanilla. 



78 WHAT TO DRINK 

Grate the chocolate, add the sugar and then the hot water, 
mixing well. Bring to the boiling point, boil for ten min- 
utes, and put in a cool place until serving time. A fruit 
jar is a most acceptable receptacle. 



COFFEE SYRUP 

i pound of Java coffee, 

i pound of Mocha coffee, 

£ gallon of water, 

5 pounds of granulated sugar. 

Grind the coffee, add the cold water and boil for five 
minutes; strain and add the sugar; boil up again, strain a 
second time and bottle while hot. 



COFFEE SYRUP No. 2 

i cupful of powdered coffee, 

3 cupfuls of boiling water, 

3 tablespoonfuls of granulated sugar. 

Use any coffee desired, although a mixture of Java and 
Mocha is recommended. Pulverize the coffee, pack it in 
the bag of a drip pot ; pour the boiling water over it slowly, 
allow it to drip until the powdered coffee in the bag seems 
dry. Add the sugar, boil for five minutes and bottle while 
hot. Use hot bottles, and seal immediately. 



CREAM SYRUP 
i pint of thick cream, 
£ pint of milk, 
1 pound of block sugar. 

Pour enough hot water over the sugar to melt it, add the 
milk, stir until the sugar is dissolved and add the cream; 
mix well and it is ready for use. 



SYRUPS — FRUIT AND PLAIN 79 

SARSAPARILLA SYRUP 

10 drops of oil of wintergreen, 
10 drops of oil of sassafras, 

i ounce of fluid extract of liquorice, 

5 pints of plain syrup. 

Heat the plain syrup until the boiling point is reached, 
and stir in the essential oils. Bottle while hot. 



VI — GRAPE JUICE, ROOT BEERS AND 
CIDER 

GRAPE JUICE 

As it is possible to purchase grape juice, either purple or 
white, in bottles, at prices which are not at all beyond 
reason, it is hardly necessary to make it at home, but if 
one has a few grapes which one desires to use for drinks 
and has not the opportunity to obtain the commercial product 
it may be made after the directions issued by the Depart- 
ment of Agriculture at Washington. 

These directions follow. 

TO MAKE GRAPE JUICE 

Only clean, sound, well ripened, but not overripe, grapes 
should be used. These may be crushed and pressed either 
by hand or in an ordinary cider mill. If light colored juice 
is desired, the crushed grapes are put in a clean, well washed 
cloth sack and either hung up and twisted or grasped by 
two persons, one at either end, and twisted until the greater 
part of the juice is expressed. Then, in a double boiler or its 
equivalent, such as a large stone jar placed in a pan of hot 
water, so that the juice does not come in direct contact 
with the fire, the juice is gradually heated to a temperature 
of 180 to 200° F. The temperature should never be 
allowed to go over 200 F. It is best to use a thermometer ; 
if none is available, however, the juice may be heated until 
it steams, but it should not be allowed to boil. It should 
be poured immediately into a glass or enameled vessel and 
allowed to settle for 24 hours ; then the juice should be 
drained from the sediment and run through several thick- 
nesses of clean flannel or through a conic filter made from 
woolen cloth or felt and fixed to a hoop of iron, so that 
it can be suspended wherever necessary. The juice is then 

80 



GRAPE JUICE, ROOT BEERS AND CIDER 81 

poured into clean bottles, space being left at the top for 
the liquid to expand when heated. A good home substitute 
for the commercial pasteurizer is an ordinary wash boiler 
with a thin board fitted over the bottom on which the filled 
bottles are set. Ordinary glass fruit jars serve the same 
purpose equally well. The tubs should be filled with water 
within an inch or so of the tops of the bottles and heated 
until the water begins to simmer. The bottles should be 
taken out and sealed or corked immediately. Only new 
corks that have just been soaked in a temperature of about 
1 40 F. should be used. It is well to take the further 
precaution of sealing the corks with paraffin or sealing wax 
to prevent the entrance of mold germs. 

When red juice is desired, crushed grapes should first 
be heated to a temperature of not more than 200 ° F. ; then 
strained through a clean cloth or drip bag, no pressure 
being used, and set away to cool and settle. The remaining 
procedure is the same for the red as for the light-colored 
juice. Many people do not even take the trouble to let 
the juice settle after it is strained, simply reheating and 
sealing the vessels and setting them away in an upright 
position in a cool place where they will be undisturbed. If 
bottles are used, the corks should be sterilized and the necks 
of the bottles sealed with sealing wax. The juice settles, 
and when desired for use the clear liquid is poured off the 
sediment. 

Any person familiar with the process of canning fruit 
can put up grape juice, for the principles involved are the 
same. Care should be taken not to sterilize the juice at a 
temperature higher than 195 ° F. ; or the finished product 
will have a scorched taste. The bottles or jars should not 
be so large that when they are opened the juice will spoil 
before it can be used. Unfermented grape juice, properly 
made and bottled, will keep indefinitely if not exposed to 
the atmosphere or to infection of mold germs ; when a bottle 
is once open, however, the contents, like canned goods gen- 
erally, should be used as soon as possible. Unfermented 



82 WHAT TO DRINK 

juice may be made not only from all varieties of grapes, 
but also from some other fruits, such as apples, pears and 
cherries. Some berries also yield excellent juices. 

GRAPE JUICE No. 2 

Crush the grapes in a clean kettle with a wooden spoon 
and put them in a cloth sack or jelly bag. Twist the sack 
or press it until the juice has all come out. Put the juice 
in a double boiler over hot water until it steams. If a kettle 
is used, great care must be taken that the juice does not 
boil. Let the juice stand in an enamel kettle for 24 hours 
to settle. Run it through a flannel jelly bag and put into 
clean bottles. Leave space in bottle for the liquid to 
expand. Put the bottle in a sterilizer and fill the sterilizer 
with cold water until within an inch of the top of the bottles. 
Heat the water slowly until it is nearly simmering, take the 
bottles out and insert clean corks, and, as a final precaution 
it is advisable to dip the top of the cork in sealing wax or 
paraffin. 

This makes a light colored juice. For a red juice, the 
grapes may be heated until just before the boiling point as 
in the first part of the process. It is not necessary to allow 
the juice to settle but it is much clearer if you do. 

GINGER BEER 

2 ounces of ginger root, 
2 ounces of cream of tartar, 
1 lemon, 
1 i pounds of granulated sugar, 
} cake of compressed yeast. 

Place the ginger in a large bowl, bruise and pound thor- 
oughly ; add boiling water, then the grated rind of the lemon 
and when stirred in, add the juice of the lemon. Now mix 
in the cream of tartar and the sugar ; stir well, allow to cool 
until lukewarm; add the yeast which should have been 



GRAPE JUICE, ROOT BEERS AND CIDER 8S 

dissolved in a little warm water. Mix all together, cover 
tightly and allow to stand for six hours. At the end of 
that time, strain and put into bottles having patent tops, 
unless one has a commercial " topper " which is most desir- 
able. Keep in a cool place, for if kept warm or not securely 
corked the beer will effervesce. 



ENGLISH GINGER BEER 

This interesting recipe dates back to about 1840. 

i£ ounces of ginger, 
4 quarts of boiling water, 
1 ounce of cream of tartar, 

1 pound of sugar, 

2 lemons, 

1 cupful of yeast. 

Pour the boiling water upon the ginger and the sugar 
(either brown or granulated may be used) add two lemons 
thinly sliced. Into this pour one cupful of good yeast and 
allow it to stand for twenty-four hours. Pour off carefully 
and put into bottles. 



MAPLE BEER 

4 gallons of boiling water, 

1 quart of pure maple syrup, 

1 tablespoonful of essence of spruce, 

1 pint of yeast. 

This recipe too, dates back to 1840. 

Put in a large container, one quart of pure maple syrup, 
and add one gallon of boiling water and the spruce essence ; 
allow this to stand until lukewarm, then add a pint of yeast, 
allowing it to stand twenty-four hours. Pour off carefully 
and bottle and seal. 



84 WHAT TO DRINK 

ROOT BEER 

i cupful of commercial root beer extract, 

5 pounds of sugar, 

5 gallons of rain water, 

t cake of compressed yeast. 

Dissolve the yeast cake in a little warm water; mix the 
sugar and root beer extract together and add the water, 
which should be hot ; allow this to stand until lukewarm and 
add the yeast cake; mix well, allow to settle and pour into 
bottles. If one owns patent top bottles they are easily 
handled. Fasten the stopper and store where it is cool. 
The beer will be ready for use after twenty-four hours. 

It is not at all necessary to put this beer up in such quan- 
tities; just divide or subdivide the recipe. 



SPRUCE BEER (CREOLE RECIPE) 

2 quarts of water, 
J ounce of hops, 
£ teaspoonful of ginger, 
£ pint of Louisiana molasses, 
4 tablespoonfuls of yeast, 
Sprigs of spruce. 

Gather a handful of spruce sprigs, break and bruise, and 
steep in a little water until a strong essence is made. 

Pour the water over the hops and the ginger and allow 
to boil ; strain and add the molasses and essence of spruce. 
Cool until lukewarm and add the yeast. Cover tightly and 
stand away for twenty-four hours. Pour off carefully and 
bottle. Seal and store in a cool place. In two days the 
beer is ready for use. 

One may gather the spruce sprigs as directed, or purchase 
the extract or essence of spruce, or steep the spruce gum. 



GRAPE JUICE, ROOT BEERS AND CIDER 85 

BIRCH BEER 

i pound of black birch bark, 

J ounce of hops, 

i teaspoonful of ginger, 

i compressed yeast cake, 

I pint of corn syrup, 

3 quarts of water (soft or rain water). 

Boil the birch bark in a quart of water until reduced a 
third ; strain and set aside until the hops, syrup and ginger 
has boiled for twenty minutes. Strain and mix with the 
birch extract; when cooled until about lukewarm add the 
yeast cake dissolved in a little warm water. Cover tightly 
and stand away for twenty-four hours. Strain into bottles 
and cork well. 

CIDER 

It would seem unnecessary labor to make cider at home, 
unless, of course one lives on a farm and has many apples 
to dispose of after the selected apples are shipped or stored 
for winter use. And even in that event one is likely to take 
the apples to a community cider mill. But if there should 
be a time when one of my readers cares to try cider making 
at home it may be done with utensils found in every kitchen. 

Be sure that there are no bruised or rotted spots on the 
apples to be used and wipe them carefully with a damp 
cloth. Cut them in pieces and run through a food grinder, 
placing a deep dish where it will catch all of the juice. 
Place a fine cloth in a colander; pile the apple pomace (the 
ground apple) in it and pour all the juice in too. Fold 
the cloth over and place a heavy weight on top, pressing 
it often. When the juice or cider is pressed out, bottle and 
use. It should not be kept, as it becomes sour very quickly. 

It is probably as economical to purchase the sweet cider 
as to use the time and the necessary apples to make the 
cider. 



86 WHAT TO DRINK 

TO KEEP CIDER SWEET AND SPARKLING 

(Date of recipe, 1845) 

Let the new sweet cider ferment from one to three weeks 
according to whether the weather is cool or warm, longer 
if cool or one week if warm. When it has attained a lively 
fermentation, add to each gallon, according to its acidity, 
from one-half to two pounds of sugar, and allow it to again 
ferment until the desired sweetness is reached. Pour out 
one quart of the cider and add for each gallon one-quarter 
ounce of sulphite of lime (anti-chloride). Stir the powder 
and cider until thoroughly mixed and return to the rest 
of the cider. Agitate well and briskly for a few minutes 
and then let the cider settle. The fermentation will cease 
at once. After a few days draw off the clear cider, bottle 
carefully, and cork well. Bottles with patent stoppers will 
be found most satisfactory. 

TO BOIL CIDER 
(Old New England recipe) 

Use perfectly sweet cider, preferably not over two days 
old: boil until boiled down about half. Skim often, pour 
into hot bottles and cork tightly. Store in a cool place. 

This may be used for drinks, by stirring two tablespoon- 
fuls into a glassful of iced water. 






VII — COLD MILK DRINKS, HOT MILK 
AND BUTTERMILK 

SHAKES, NOGGS AND PUNCHES 

While many do not care for milk as a drink, still milk 
in combination with syrups, eggs, malted milk, flavoring 
extracts or fruit juices will be found pleasing even to those 
who would not drink it plain. When one considers the 
amount of nourishment furnished by a glass of milk, it is 
well to serve it when possible, even disguised as a nogg or 
punch. 

CHOCOLATE MILK 

i cupful of milk, 

i cupful of chocolate syrup (see syrups) (2 tablespoonfuls), 
Ice. 

Use a cocktail shaker, put two tablespoonfuls of cracked 
ice in the shaker, add the chocolate syrup and the milk; 
shake well, strain into a tall glass and serve. It is wise to 
use an iced-*ea glass, as these glasses hold at least ten 
ounces, and as a measuring cup will hold eight ounces of 
milk, there is room for the ice and syrup. 

CHOCOLATE, EGG AND MILK 

I cupful of milk, 

1 egg, 

i cupful of chocolate syrup (2 tablespoonfuls), 

Ice. 

Place all the ingredients in a cocktail shaker, shake thor- 
oughly and strain into a tall thin glass. There is enough 
nourishment in a drink of this sort to be used as a substitute 

87 



88 WHAT TO DRINK 

for luncheon if one is too hurried to take time for a com- 
fortable luncheon, slowly eaten. 

COCOA NOGG 

$ cupful of milk, 

I cupful of cocoa syrup (2 table spoonfuls), 

1 egg, 
Ice. 

Separate the white and the yolk of the tgg, whip the 
white until dry and stiff, put the yolk, ice, cocoa syrup and 
the milk into a shaker and shake well; pour about three- 
quarters of the mixture into a tall glass, pour the rest 
over the beaten white, stir it swiftly, and add to the mixture 
in the glass. 

CHOCOLATE CREAM FLOAT 

For each service use: 

2 tablespoonfuls of chocolate syrup, 
£ cupful of milk, 

i cupful of thick cream, 
Powdered sugar, 
Vanilla. 

Multiply this recipe by the number of persons to be served, 
making the full amount, serving in glasses as desired. 

Select attractive glasses, narrow, tall, stemmed glasses 
are the best ; fill them nearly to the top with finely cracked 
ice, put two tablespoonfuls of chocolate syrup into each 
glass, add a half cupful of milk; fill with stiffly whipped 
cream. When whipping the cream add enough powdered 
sugar to make it slightly sweet and stir in a few drops of 
vanilla. 

CHOCOLATE SHAKE 

1 cupful of milk, 

2 tablespoonfuls of chocolate syrup, 
1 e*& 



COLD MILK DRINKS *9 



Ice, 

Vanilla. 



Whip the white and the yolk of the egg separately. Put 
the yolk, ice, milk, chocolate and a few drops of vanilla in 
a cocktail shaker and shake well for at least two minutes. 
Put the stiffly whipped white in a tall glass, pour the choc- 
olate mixture over, stirring it in slightly, and serve. Serve 
with a straw. 



CHOCOLATE PUNCH 

i egg, 

i cupful of milk, 

$ cupful of chocolate syrup (2 tablespoonfuls), 

Nutmeg, 

Few drops of vanilla, 

Ice, 

Ice cream. 

Put the egg, milk, chocolate syrup, vanilla and ice in a 
cocktail shaker, shake for three minutes, strain into a tall 
thin glass and add a generous grating of nutmeg and top 
with a spoonful of vanilla ice cream. 



CHOCOLATE CREAM PUNCH 

1 egs, 

1 cupful of milk, 

i cupful of chocolate syrup (2 tablespoonfuls), 

i cupful of thick cream, 

Ice, 

Sugar. 

Whip the cream until stiff, adding a little powdered sugar, 
put the egg, milk, chocolate syrup and a little cracked ice 
in a shaker ; shake well, strain into a tall thin glass and top 
with the whipped cream. Serve with a long handled spoon. 



90 WHAT TO DRINK 

CHOCOLATE SODA 

i cupful of top milk, 

i cupful of chocolate syrup (2 tablespoonfuls), 
2 tablespoonfuls of vanilla ice cream, 
Carbonated water. 

Put the chocolate syrup in a tall glass, then the top milk, 
or milk and cream mixed, add two tablespoonfuls of ice 
cream ; fill the glass with carbonated water, using a syphon. 
Serve with a long handled spoon. One may use chocolate 
ice cream if one prefers. 

COFFEE, EGG AND MILK 

i cupful of dripped coffee, 

2 tablespoonfuls of plain syrup, 

1 egg* 

1 cupful of top milk, 
Ice. 

Put the egg, ice, milk, coffee and syrup in a cocktail 
shaker and shake thoroughly for two minutes; strain into 
a tall thin glass and serve at once. 

COFFEE PUNCH 

i cupful of dripped coffee, 

2 tablespoonfuls of plain syrup, 
I cupful of top milk, 

1 egg, 

2 tablespoonfuls of vanilla ice cream, 

i cupful of whipped cream, or marshmallow cream. 

Put the dripped coffee, two pieces of ice, the egg t syrup 
and top milk in a shaker. Shake well, strain into a tall 
thin glass, add the ice cream, top with whipped cream or a 
tablespoonful of marshmallow cream. Serve with a long 
handled spoon. 



COLD MILK DRINKS 91 

COFFEE FOAM 

1 cupful of milk, 

i cupful of dripped coffee, 

2 tablespoon fuls of plain syrup. 

Separate the yolk and the white of the egg; whip the 
white dry and stiff ; put the yolk, milk and coffee in a shaker 
and shake well. Pour the mixture into a tall glass, reserving 
about a quarter; mix this with the egg white quickly and 
add to the top of the glass. Serve with a straw or long 
handled spoon. 

COFFEE CREAM 

$ cupful of milk, 

i cupful of thick cream, 

& cupful of dripped coffee, 

i egg, 
i£ tablespoonfuls of plain syrup, 
Ice. 

Put the ice, milk, coffee and the yolk of the egg in the 
shaker and shake well. Beat the egg white until dry and 
whip the cream until stiff. Pour the coffee and milk mixture 
over the egg white, stir swiftly, blending thoroughly; pour 
into a tall glass and add the whipped cream, which should 
be sweetened slightly. Serve with a straw or long handled 
spoon. 

COFFEE MILK 
(Recipe dated 1845) 

1 dessert spoonful of ground coffee, 

1 pint of milk, 

2 shavings of isinglass. 

" Boil the coffee, milk and isinglass together for a quarter 
of an hour. Allow this to stand for ten minutes, and pour 
the liquid off." 



92 WHAT TO DRINK 

It might seem wise to sweeten this slightly, and as " isin- 
glass " was the name applied to what we now know as 
M gelatine," would suggest that a teaspoonf ul of powdered 
gelatine would be a sufficient quantity to use. 

COFFEE-MAPLE PUNCH 

i cupful of strong dripped coffee, 
I i pints of rich milk, 
i cupful of maple syrup (4 tablespoonfuls), 

1 egg, 
Ice cream. 

In making drip coffee, use recipe given under coffee 
recipes. Put the egg, two tablespoonfuls of cracked ice, the 
maple syrup, one cupful of milk and the egg in a shaker, 
shake thoroughly, strain into a pitcher, add the rest of the 
milk, and stir well. Pour into tall glasses, top with a table- 
spoonful of ice cream to each serving. Serve with a straw 
and a long handled spoon. 

COFFEE-ROSE PUNCH 

1 quart of milk, 

1 cupful of strong dripped coffee, 
i cupful of plain syrup, 
1 egg, 

1 teaspoonful of rose extract, 
Ice. 

Put the coffee, ice, egg, syrup and a cupful of milk in 
a shaker. Shake thoroughly, pour into a pitcher, add the 
rest of the milk and the extract, stir well; fill tall thin 
glasses nearly full, add a tablespoonful of vanilla or rose 
ice cream and serve with a long handled spoon. 



COFFEE MARSHMALLOW 



i£ pints of milk, 
1 cupful coffee, 



COLD MILK DRINKS 93 

$ cupful of plain syrup, 
i egg, 

i cupful of thick cream, 
i cupful of marshmallow cream, 
Ice. 

Put one cupful of strong dripped coffee, one cupful of 
milk, the syrup, egg and ice in a shaker; shake thoroughly 
and pour into a pitcher. Add the rest of the milk, stir and 
pour into tall thin glasses, filling them three-quarters full. 
Whip the cream until stiff, mix with the marshmallow, and 
fill the glasses with the mixture. Top with a candied cherry 
if desired. 

LEFT-OVER COCOA 

Strain any cocoa left from breakfast or luncheon and 
place in the refrigerator until needed, either as a luncheon 
or afternoon drink. 

Use parfait glasses, or any tall, narrow, stemmed glass. 
Pour into the glasses until about three-quarters full; add 
two tablespoonfuls of chocolate ice cream, top with marsh- 
mallow cream and a candied cherry. Serve with a long 
handled spoon and a straw. 

If this is used in the afternoon, serve little cakes with it, 
being sure that the cakes do not have chocolate icing. 

LEFT-OVER COFFEE 

If there is one cupful of coffee left from the break- 
fast, put in the refrigerator until luncheon, or later in the 
afternoon. 

i cupful of coffee, 

i tablespoonful of plain syrup (see syrups), 
I pint of milk, 
i egg, 
Ice. 

Put the egg, syrup, ice and coffee in a shaker, shake for 



94 WHAT TO DRINK 

two minutes, pour into a glass pitcher with the milk, stir 
and serve at once. 

EGG NOGG 

i pint of milk, 

i even teaspoonful of sugar, 

i egg, 

£ teaspoonful of vanilla extract, 

Ice, 

Nutmeg. 

Break the egg into a cocktail shaker, add two table- 
spoonfuls of cracked ice, the milk, vanilla and sugar : shake 
thoroughly, strain into a tall thin glass, sprinkle with grated 
nutmeg and serve with a straw. 

MILK SHAKE 

i pint of top milk, 

i teaspoonful of sugar, 

i teaspoonful of vanilla, 

Ice, 

Nutmeg. 

Put the milk, sugar, vanilla and two tablespoonfuls of 
cracked ice into a cocktail shaker; shake thoroughly and 
strain into a tall thin glass. Sprinkle grated nutmeg on top 
and serve. 

RASPBERRY MILK SHAKE 

J pint of top milk, 
i teaspoonful of sugar, 
2 tablespoonfuls of raspberry syrup, 
Ice. 

Put the top milk, or plain milk mixed with a little cream 
into a shaker with the sugar, syrup and two tablespoonfuls 
of cracked ice. Shake well for two minutes, strain into a 
tall thin glass. A tablespoonful of raspberry ice cream 



COLD MILK DRINKS 95 

is a desirable addition. Serve with a long handled spoon, 
if the ice cream is used, or with a straw if not 

STRAWBERRY MILK SHAKE 



£ pint of top milk, 

£ teaspoonful of sugar, 

2 tablespoonfuls of strawberry syrup, 



Ice. 

Put the top milk, or plain milk mixed with a small amount 
of cream into a cocktail shaker; add the sugar, strawberry 
syrup, and two tablespoonfuls of cracked ice ; shake well and 
strain into a tall glass. If one wishes, a tablespoonful of 
strawberry ice cream makes a delightful addition, as will 
two selected strawberries, if in season. 

CHOCOLATE MALTED MILK 

2\ teaspoonfuls of malted milk, 
2 tablespoonfuls of chocolate syrup, 
i cupful of milk, 
Ice. 

Mix the malted milk with just enough hot water to blend 
well, stirring and mixing with a spoon; add a little cold 
milk to this, and pour it into a shaker. Add to this the 
rest of the milk and the chocolate syrup and two table- 
spoonfuls of cracked ice. Shake well for two minutes. 
Strain into a tall thin glass and serve. 

CHOCOLATE MALTED MILK WITH EGG 

2h teaspoonfuls of malted milk, 
2 tablespoonfuls. of chocolate syrup, 
I cupful of milk, 

i egg. 
Ice. 

Mix the malted milk with only enough hot water to 



96 WHAT TO DRINK 

make a paste ; then add a little cold milk, enough to be able 
to pour the mixture. Pour into a shaker; add the egg, 
ice and chocolate syrup as well as the rest of the milk. 
Shake well for two minutes, and strain into a tall glass. 
A little sugar may be added if desired, although the syrup 
should make it sufficiently sweet. 

RASPBERRY MALTED MILK 

2% teaspoonfuls of malted milk, 
2 tablespoon fuls of raspberry syrup, 

1 cupful of milk, 
Ice. 

Mix the malted milk with enough hot water to make a 
paste, stirring carefully to make sure that all the dry milk 
is blended, then add a little cold milk, stir well and pour 
into a cocktail shaker; add the rest of the milk, the rasp- 
berry syrup and two tablespoonfuls of ice. Shake well, 
strain into a tall glass and serve. If wished for, plain 
syrup or sugar may be added. 

STRAWBERRY MALTED MILK WITH ICE CREAM 

2.\ teaspoonfuls of malted milk, 

2 tablespoonfuls of strawberry syrup, 
i cupful of milk, 

Ice. 

Mix the malted milk with a little hot water, stirring until 
a smooth paste is made ; add a little cold milk, stir again 
and pour into a shaker; add the rest of the milk and the 
strawberry syrup as well as two tablespoonfuls of cracked 
ice. Shake, strain into a tall glass. Top with a table- 
spoonful of ice cream, preferably vanilla. 

VANILLA MALTED MILK WITH CHOCOLATE ICE 

CREAM 

2\ teaspoonfuls of malted milk, 
I tablespoonful of plain syrup, 



COLD MILK DRINKS 97 

i teaspoonful of vanilla extract, 
i cupful of rich milk, 

Ice, 

Ice cream. 

Blend the malted milk with a little hot water, add enough 
cold milk to be able to pour it. Pour into a shaker, add 
the rest of the milk, plain syrup, vanilla and two table- 
spoonfuls of cracked ice. Shake well, strain into a tall thin 
glass and top with two tablespoonfuls of chocolate ice cream. 



COFFEE MALTED MILK, EGG AND ICE CREAM 

i\ teaspoonfuls of malted milk, 
2 tablespoonfuls of coffee syrup, 
i cupful of rich milk, 

i egg, 
Ice. 

Blend the malted milk with a little hot water, being sure 
that the milk is well dissolved. Add enough cold milk to 
pour the mixture, and put it in a cocktail shaker with the 
rest of the milk, the coffee syrup, egg and ice. Shake for 
two minutes, and strain into a tall thin glass and top with 
two tablespoonfuls of vanilla ice cream. 

There surely is nourishment enough in this for a normal 
luncheon. 

COFFEE MALTED MILK 

i£ teaspoonfuls of malted milk, 
i tablespoonful of plain syrup, 
2 tablespoonfuls of coffee syrup, 
Ice. 

Mix the malted milk with a little hot water, blending it 
well, add enough cold milk to make thin enough to pour; 
pour into a cocktail shaker and add the rest of the milk, 
the coffee syrup and two tablespoonfuls of cracked ice. 



98 WHAT TO DRINK 

Shake hard for two minutes ; strain into an attractive glass 
and serve. 

MALTED EGG-MILK 

2\ teaspoonfuls of malted milk, 
i teaspoonful of sugar, 
i cupful of rich milk, 
2 tablespoonfuls of ice, 
\ teaspoonful of vanilla extract, 
i egg- 
Put the malted milk in a cup, add sugar and mix with 
just enough hot water to dissolve the malted milk, stirring 
and mixing with a spoon. Add a little cold milk, stir well, 
and pour into a cocktail shaker with the rest of the milk, 
the egg, ice and the vanilla. Shake this mixture thoroughly, 
strain into a tall thin glass and serve. 

GRENADINE MILK SHAKE 

$ cupful of grenadine (2 tablespoonfuls), 

1 egg, 

1 cupful of rich milk, 

Ice, 

Nutmeg. 

Put the egg, milk, grenadine and ice in a shaker and 
shake thoroughly; shaking hard for at least two minutes. 
Strain into a tall glass, and sprinkle with grated nutmeg. 

MILK APPLEBLOOM 

£ cupful of sparkling apple juice (commercial) (4 table- 
spoonfuls), 
I teaspoonful of sugar, 
1 cupful of milk, 
I teaspoonful of Florida water, 
Ice. 

Put the apple juice, ice, sugar and Florida water in a 



COLD MILK DRINKS 99 

shaker, shake well ; open the shaker and add the milk, again 
shaking well. Strain into an attractive glass and serve at 
once. 

ORANGE MILK 

i orange, 

i teaspoonful of sugar, 

i cupful of milk, 

i teaspoonful of orange extract, 

Nutmeg, 

Ice. 

Extract the juice from the orange and put it with the 
ice, sugar and orange extract into a shaker and shake well 
for two minutes. Remove the top, add the milk, pouring 
slowly and stirring at the same time, then recap the shaker 
and shake thoroughly again. Strain into a tall glass and 
sprinkle with nutmeg. Serve at once. 

EGG SNOWDRIFT 

i egg, 

i pint of milk (i cupful), 
i teaspoonful of sugar, 
i teaspoonful of vanilla, 
Nutmeg. 

Separate the white and yolk of the egg, whip the white 
until stiff, sweeten slightly with powdered sugar. Put the 
sugar, vanilla and a tablespoonful of milk with the yolks, 
beat this with a whisk until light and lemon colored; stir 
in the rest of the milk ; pour this mixture into a tall glass, 
and add the slightly sweetened white, piling it high. 
Sprinkle with grated nutmeg and serve with a straw. 

SILLABUB 

i pint of thick cream, 

i cupful of powdered sugar, 

* cupful of raspberry juice. 



100 WHAT TO DRINK 

It is quite possible in most large places to purchase a 
sillabub churn, which is a small tin cylinder, having a small 
dasher which fits loosely. 

Whip the cream until frothy, using the churn; sweeten 
to taste with the powdered sugar and add the raspberry 
juice, which should be stirred in swiftly and the drink 
served at once in tall, stemmed glasses. Serve with long 
handled spoons. 

If a churn is not obtainable, use a cream whisk, but stop 
beating at the frothy stage. 

SILLABUB WITH GRAPE JUICE 

i quart of thick cream, 
4 egg whites, 
i cupful of grape juice, 
if cupfuls of powdered sugar, 

Whip the cream until very stiff, adding half the powdered 
sugar; whip the egg whites until dry, adding remaining 
sugar gradually; when finished, mix the cream and the 
beaten whites thoroughly and add the grape juice. Eat 
with a spoon and serve in low wide glasses. 

CANTON MILK SHAKE 

i pint of top milk, 

i egg, 

i inch preserved ginger, 
i tablespoonful of plain syrup, 
Ice. 

Chop half the ginger very fine; put it with the top 
milk, syrup, ice and the yolk of the egg into a cocktail shaker 
and shake for two minutes. Whip the white of the egg until 
stiff ; cut the remaining half inch of ginger into small pieces. 
Strain the milk mixture into a tall glass, reserving a quarter 
cupful ; mix this quickly with the beaten white, add to the 



COLD MILK DRINKS 101 

mixture in the glass and top with the small pieces of ginger. 
Serve with a straw and a long handled spoon. 

VICHY AND MILK 

f cupful of rich milk, 
Vichy. 

Pour three-quarters cupful of rich milk in an iced tea 
glass and fill with vichy. 

Physicians order this for patients who cannot take, or 
who do not like milk plain, and find that in most cases the 
patient can take it. 

MILK AND VICHY WITH SYRUP 

1 cupful of milk, 

2 tablespoonfuls of raspberry syrup (home-made or commer- 

cial), 
Vichy. 

Pour the syrup into a tall glass (iced tea glass is the right 
size) and add the milk; stir well and fill the glass with 
vichy. The raspberry syrup will disguise both the milk 
taste and the vichy, in case one does not like either. 



HOT MILK DRINKS 

HOT MILK 

For the person who is tired and who does not like plain 
cold milk, try heating the milk until just below the boiling 
point, adding a goodly sized pinch of salt and a generous 
sprinkling of paprika. Serve with a saltine or a toasted 
cracker. 

HOT MILK WITH CELERY SALT 

Heat the milk until just below the boiling point, add a 
generous pinch of salt and a sprinkling of celery salt; 
stir well and serve with toasted crackers. 



102 WHAT TO DRINK 

HOT MALTED MILK 

2 teaspoonfuls of malted milk, 
I teaspoonful of sugar, 
i teaspoonful of salt, 

1 cupful of milk. 

Blend the malted milk with enough hot water to make 
it smooth, add the salt and sugar, stirring thoroughly and 
add the cupful of milk, which should have been heated until 
just below the boiling point. 

HOT MALTED MILK WITH CHOCOLATE 

2 teaspoonfuls of malted milk, 

2 tablespoonfuls of chocolate syrup, 

1 cupful of milk. 

Blend the malted milk with a little hot water; stir until 
smooth; add the chocolate syrup, stir, and add the milk 
which should be heated until just before the boiling point 
is reached. 

HOT MALTED MILK WITH COFFEE 

2 teaspoonfuls of malted milk, 

2 tablespoonfuls of strong dripped coffee, 
2 teaspoonfuls of sugar, 
i cupful of milk. 

Blend the malted milk with enough hot water to make 
smooth, add the sugar and stir until well mixed, add the 
coffee and the milk heated until the boiling point is reached. 

Coffee syrup may be used if desired. Use two table- 
spoonfuls, but do not use sugar with it. 

BUTTERMILK 

Buttermilk as a beverage is to be greatly desired because 
of its food value as well as the fact that it is a most 
refreshing drink. 



COLD MILK DRINKS 10S 

The food content is very high, having nearly all the food 
materials found in whole milk, excepting, of course, the 
butter fats, which have been removed by churning ; still some 
fats do remain ; especially is this true of buttermilk obtained 
direct from such farmers as do not use the most advanced 
methods of butter-making. 

We find 3 per cent, of protein, nearly 5 per cent, of carbo- 
hydrates in the form of milk sugar, 0.7 per cent, of mineral 
constituents, and about 0.5 per cent, of fats. 

Buttermilk is recommended by many successful physicians 
as an aid in intestinal disorders. 

Buttermilk is served at most soda fountains, and may be 
ordered from one's dairyman, also may be obtained at some 
grocers' and at all better class hotels. 

BUTTERMILK LEMONADE 

For persons not caring for buttermilk plain, one may make 
a lemonade which is healthful as well as delicious. 

1 quart of buttermilk, 

2 lemons, 

2 tablespoonfuls of sugar. 

Extract the juice of the lemons, add the sugar and stir 
until dissolved; add the buttermilk, stirring constantly. If 
a smaller quantity is to be made it were well to use a shaker, 
for then the lemonade will be so thoroughly mixed that the 
results will be most satisfactory. 

" LACTO " 

The following recipe is taken from a bulletin issued by 
the Iowa Agricultural Experiment Station. 

2 quarts of buttermilk, 
2 pounds of sugar, 
2 eggs, 

i§ cupfuls of orange juice, 
J cupful of lemon juice. 



104 WHAT TO DRINK 

Dissolve the sugar in the buttermilk and add the eggs, 
yolks and whites beaten separately. Stir and strain the 
mixture and add the fruit juices. Freeze as for ice cream, 
and pack in ice for an hour before serving. 



VIII — COFFEE, CHOCOLATE, COCOA 
AND TEA 

A book of beverage recipes which did not give directions 
for making coffee, tea and cocoa would surely fail in its 
mission. 

I have given recipes from many countries, and by many 
men famous for coffee making, feeling sure that each reader 
will find the exact one to please the fancy of himself or 
herself and family. 

COFFEE 

Even though we as Americans are coffee drinkers to 
almost an alarming degree, it is not often that we find a 
cook who really makes excellent coffee. 

When purchasing coffee one must be influenced by one's 
taste; whether all Java, whether equal parts of Mocha and 
Java, or whether a blend of one's own or a commercial blend 
is used. 

One thing should be remembered, and that is : good coffee 
is served as soon as it is made. 

The pot should always be hot before the coffee is made. 

The late Francis B. Thurber, a coffee importer, who made 
coffee a study both as it came to this country and as it was 
grown in its native state, gives the following recipe as his 
idea of unexcelled coffee : 

To one cupful of coffee ground moderately fine add one 
egg with shell, and enough cold water to wet the grounds. 
Pour on one pint of boiling water and let it boil for fifteen 
minutes. Remove the pot from the fire and allow it to 
stand for three minutes to settle, then strain into a warm 
coffee pot. Serve in cups half filled with boiling milk, or 
if cream is used dilute with hot water. 

105 



106 WHAT TO DRINK 

FRENCH DRIP COFFEE 

For cafe noir use two tablespoonfuls of finely ground 
coffee for each cup. Coffee should be packed tightly as 
possible in the upper part of the French pot, and the boiling 
water poured through. When this has dripped through, 
redrip and serve. 

Parisian housekeepers, before throwing out the grounds, 
pour boiling water through the coffee again, reserving this 
for use the next time coffee is made. 

Much of the flavor of French coffee is said to be due to 
this practice. 

VIENNA COFFEE 

The pot required to make coffee after this method is the 
style with a cloth bag in the top. 

Use two level tablespoonfuls of coffee to the cup, and 
place in the bag, pouring the boiling water through. 

Serve with hot milk. 

ENGLISH COFFEE 
After the recipe of M. Soyer, a former chef of the Savoy. 

Place two ounces of moderately fine ground coffee in a 
stew-pan, and without adding water, hold over the fire, 
stirring with a spoon until the coffee is very hot. Pour over 
the coffee a pint of boiling water and cover closely ; remove 
at once from fire and let stand for five minutes, then strain 
through a cloth, heat and serve with or without cream. 

COFFEE, BRAZILIAN STYLE 

In Brazil, whence practically all of the world's supply of 
coffee comes, the popular method is to place the coffee in 
a woolen bag, which is placed in a pot and boiling water 
poured over it. The coffee is immediately poured off. 



COFFEE, CHOCOLATE, COCOA AND TEA 107 

COFFEE, BATAVIA STYLE 

(As made by the Dutch coffee planters in Java) 

The coffee is ground fine and packed tightly in the top of 
a French pot. The required amount of cold water is poured 
over it and allowed to drip through. It requires about five 
hours for the process if the coffee is packed as tightly as it 
should be. The coffee is then heated and from three to 
four times its volume of hot milk added. 

TURKISH COFFEE 

A heaping dessertspoonful of powdered coffee is added 
to one small cupful of cold water. This is brought to a boil, 
and the coffee and grounds are poured into the cup. 

Turkish coffee is drunk grounds and all, without cream 
or sugar. 

KAFFEE " KULTUR " 

It is the unanimous observation of civilized travelers that 
good coffee is unobtainable in Germany. The foremost 
scientist of that race, the famous Baron von Liebig, nearly 
a hundred years ago wrote an exhaustive treatise on the 
subject of coffee and coffee-making, and devised the con- 
coction which among Germans now passes for coffee. Was 
it not given them by authority ? This is von Liebig's recipe : 

Put three-quarters of the amount of coffee to be used on 
the fire in boiling water; boil from ten to fifteen minutes. 
Then put in the remaining one-quarter of the coffee, cover 
and let it stand for five minutes. Stir, strain and serve 
with an equal amount of milk. 

EXCELLENT COFFEE 

Use a drip pot, one having a cloth bag. Wet the bag, 
place the coffee in this, and pack as tightly as possible around 
the sides and bottom. Pour in slowly three cupf uls of boil- 



108 WHAT TO DRINK 

ing water to each half cupful of powdered coffee. Place the 
pot on the back of the range, or on an asbestos mat with 
only enough flame under to keep it warm, and pour the 
water slowly. 

Serve with cream as soon as dripped. 

TEA 

Chin Hung, Chinese scholar and philosopher, to whom 
all the agricultural and medical knowledge of China is 
traced, once said, so I am told : " Tea is better than wine, 
for it leadeth not to intoxication, neither does it cause a 
man to say foolish things. It is better than water, for it 
doth not carry disease, neither doth it act as poison." 

There are really but two kinds of teas on the market: 
green and black. The color of the tea depends on the 
oxidation ; black tea being exposed to the air, or oxidized 
before final drying, while green tea is dried immediately 
after rolling. 

There are a number of different brands with which we 
are all familiar, such as Formosa, Oolong, Ceylon, English 
Breakfast, Orange Pekoe, and Flowery Pekoe. 

Right here I will say that if a spray of orange blossom is 
kept in the tea caddy one need not pay the price for Orange 
Pekoe. 

TEA MAKING 

Be sure that the water is boiling, and use it at once. 
Rinse the pot with hot water. Place the tea in the pot in 
a u ball," and pour over the freshly boiled water, allowing 
it to stand for five minutes, then the tea-ball and the tea 
should be removed. 

Use a level teaspoonful of tea to one and a half cupfuls 
of water. I think most people will want to dilute this, even. 

RUSSIAN TEA 

" Russian tea " has a rather inflated reputation, and is 
not really known in this country as it is used there. 



COFFEE, CHOCOLATE, COCOA AND TEA 109 

A great amount of tea infusion is used, as the samovar 
is always in evidence, but the water is poured on the tea 
again and again, making a great amount of liquid without 
much strength. Sugar and lemon juice is added and it is 
drunk from a glass. 

ICED TEA 

One may make fresh tea and pour it over cracked ice in 
individual glasses, or one may make a rather strong solution 
of tea, and add cracked ice to it in a large pitcher, or make 
a weaker solution, and pour over cracked ice in glasses. The 
method must depend upon the fancy of one's family, or the 
hostess. 

ICED TEA WITH MINT 

While iced tea is usually served with sugar and lemon, 
I am quite sure that in addition a spray of mint will be 
found most acceptable. Place the mint in the glass and 
pour the tea over. 

HOT TEA WITH MINT 

I find that a cupful of hot tea into which a few leaves 
of mint have been placed is most refreshing. This may be 
served either with or without sugar. 

COCOA AND CHOCOLATE 

It is very rare for one to serve chocolate these days, as 
cocoa in a perfected form is put up by reliable firms in 
this country, and most hostesses prefer it to chocolate, which 
is more difficult to prepare and rather richer than wise to 
serve to the family generally. 

COCOA 
i cupful of milk, 
i teaspoonful of cocoa. 



110 WHAT TO DRIN1C 

Bring the milk to the boiling point and pour in the cocoa 
moistened with a little warm water. Stir and allow to boil, 
beating with a cream whip for a minute or two. Pour 
through a strainer into a cup or individual pot. Multiply 
this amount by the number of cups to be served. 

COCOA No. 2 

1 cupful of milk, 

2 teaspoonfuls of cocoa. 

Use a porcelain kettle; mix the cocoa with enough hot 
water to make a smooth paste, pour the milk over it slowly, 
mixing constantly, so that there will be no lumps left 
undissolved. Bring to the boiling point, and boil for ten 
minutes. Strain, and serve at once. A teaspoonful of 
6weetened whipped cream added to each cup adds per- 
ceptibly to the acceptability. Sweeten to taste. 

CHOCOLATE 

2 cupfuls of milk, 

2 tablespoonfuls of grated chocolate. 

Grate enough unsweetened chocolate to make two table- 
spoonfuls, mix with a little boiling water, and melt slowly 
over a low fire, then add the milk, pouring carefully, stirring 
while pouring. Allow this to boil for ten minutes and 
strain. Whipped cream added to each serving is delightful, 
although it makes the drink a bit too rich for most people. 
It would be unadvisable for persons given to stoutness to 
drink chocolate. 

CHOCOLATE 
(Recipe of 1845) 

I inch of a cake of chocolate, 
I quart of boiling water, 
Milk. 



COFFEE, CHOCOLATE, COCOA AND TEA 111 

Shave the chocolate fine, pour on the boiling water; boil 
for twenty minutes, add milk to please and boil up again. 
Serve. 

CHOCOLATE (CREOLE RECIPE) 

I cake of French chocolate, 
I quart of milk, 

Grate the chocolate ; mix with a little hot water, and stir 
into the milk which should have reached the simmering 
stage. Stir until the mixture boils ; allow it to boil up once, 
and serve immediately. This may be sweetened after 
serving or allow two tablespoonfuls of sugar to the full 
amount. Add whipped cream if desired. 

COCOA (CREOLE RECIPE) 

4 tablespoonfuls of cocoa, 

1 quart of milk. 

Put the milk in a double boiler; moisten the cocoa with 
a little milk, and pour into the milk as it begins to boil, 
stirring constantly. Let it boil up once, only, and serve. 
Whipped cream may be used with it if desired. 

COCOA (OLD NEW ENGLAND RECIPE) 

2 tablespoonfuls of cocoa, 
i quart of water, 

i£ cupfuls of milk. 

Mix the cocoa with a little water and pour into the full 
amount of water and allow to boil for a half hour, skim, 
add the milk and allow it to boil up again. Serve. 



IX — DRINKS FOR INVALIDS AND 
SMALL CHILDREN 

1 shall try to give a few helpful suggestions in this chapter 
for the making of drinks which are both appetizing and nutri- 
tious. Some are offered because of their nutritive value 
and some, like treacle, posset and Iceland moss, because 
they are a real aid in helping to ward off colds and some 
because they please the palate of the invalid or the child 
whose appetite must be catered to. 

APPLE WATER 

2 large tart apples, 

i tablespoon ful of lemon juice, 
I pint of boiling water, 

Lemon peel, 

Sugar. 

Peel, core and slice the apples ; place them in a deep bowl 
with the lemon juice, one strip of rind and as much sugar as 
the nurse or mother thinks wise, and cover with the boiling 
water, allowing this to stand covered tightly until cold. 
Strain, chill and serve in small glasses. Be sure to serve 
on a plate on which a fresh doylie is placed. 

APPLE TEA (FROM ROAST APPLES) 
(Very old recipe) 

3 apples, 

Pint of water. 

Roast sour apples until tender, pour boiling water over 
them and let them stand until cold. Sweeten a little if the 
patient so desires. 

112 



DRINKS FOR INVALIDS AND CHILDREN 113 

APPLE TEA (UP-STATE RECIPE) 

3 large tart apples, 
i pint of water, 
Sugar. 

Peel and slice the apples very thin, pour a pint of boiling 
water over them and boil for five minutes. Allow them to 
stand until cold, then strain off the water. Sweeten it 
slightly, unless the patient prefers the water very tart. 

ARROWROOT WITH MILK 

£ pint of milk, 

i dessertspoonful of arrowroot, 

i teaspoonful of sugar. 

Mix the arrowroot with a little cold milk until a smooth 
paste. Pour a half pint of boiled milk over it, pouring 
slowly and stirring constantly. Bring to the boiling point 
and boil for six minutes. (Arrowroot must be well boiled). 
Strain, add the sugar and serve. 

I want to impress upon my readers the necessity of serving 
any drink intended for an invalid in the most attractive 
manner possible. 

ARROWROOT WITH WATER 

£ pint of water, 

i dessertspoonful of arrowroot, 

i teaspoonful of sugar, 

i teaspoonful of lemon juice. 

Mix the arrowroot with a little cold water, making it 
perfectly smooth. Pour the boiling water over this slowly, 
stirring well; cook until boiling, and continue for six 
minutes. Strain, add sugar and lemon juice. Serve in 
an attractive glass on a pretty plate on which a spotless 
doylie is laid. 



114 WHAT TO DRINK 

BARLEY WATER 

Many cannot take milk plain, but the addition of barley 
water adds to its digestibility. 

2 ounces of pearl barley, 
I pint of water, 
Sugar. 

Pour the water over the barley and boil slowly until there 
is a third less liquid. Strain and add sugar and serve. 
Barley water may be served alone or with milk. It is more 
palatable with milk. 

BARLEY WATER MADE FROM BARLEY FLOUR 

i teaspoonful of barley flour, 
£ pint of water, 
i pinch of salt. 

Mix the barley flour with a little cold water, making a 
smooth paste ; pour the rest of the water on slowly, mixing 
and stirring constantly. Boil for a half hour, boiling fast 
all the time. Strain and add to milk, or add a little sugar, 
or if it is for an infant, it may be given from a nursing 
bottle without the sugar, between feedings, especially if the 
child is not getting sufficient nourishment from its own 
food. 

BLACK CURRANT TEA 

It is said that this tea is excellent to alleviate hoarseness, 
and is a most appetizing beverage, 
i dessertspoonful of black currant jam, 
i pint of water, 
i teaspoonful of sugar. 

Put jam, sugar and water in an enamel dish and bring 
to the boiling point ; simmer for five or six minutes. Strain 
and add lemon juice and serve hot; or chill and add a. little, 
cracked ice and serve very cold. 



DRINKS FOR INVALIDS AND CHILDREN 11* 

BRAN TEA 

2 tablespoonfuls of bran, 
i pint of water, 
£ ounce of gum arabic, 
I tablespoonful of honey. 

Mix water and bran and boil for fifteen minutes. Add 
gum arabic and honey, stir until dissolved. Strain through 
a cloth and serve. This, too, may be served hot or cold. 

EGG WHITE AND MILK (ENGLISH RECIPE) 

I egg white, 
I cupful of milk, 
Vanilla. 

Boil the milk and let it cool. Whip the egg white until 
dry and put it in a tall glass with the milk, flavor with vanilla 
and serve. 

OLD FASHIONED CAUDLE (ENGLISH) 

i tablespoonful of fine oatmeal (ground, not rolled), 
i cupful of water, 
I cupful of milk, 
i tablespoonful of lemon juice, 
i strip of lemon rind, 
i tablespoonful of sugar, 
Nutmeg. 

Boil oatmeal, water, milk and lemon rind together for ten 
minutes ; remove the rind, add the lemon juice, sugar and a 
sprinkling of grated nutmeg. Serve hot. The beaten yolk 
of an egg may be stirred in if extra nourishment is needed. 

CAUDLE (OLD NEW ENGLAND RECIPE) 

I pint of rice gruel (see gruel), 

i tgg yolk, 

I tablespoonful of sugar, 



116 WHAT TO DRINK 

i cupful of cold water, 
2 tablespoonfuls of orange juice, 
I teaspoonful of lemon juice, 
Nutmeg. 

When the gruel is boiling, add the following mixture ; beat 
the yolk of the egg with the sugar and stir in the water, fruit 
juices and a sprinkling of grated nutmeg. Strain and serve 
very hot. 

CREAM AND CARBONATED WATER 

i cupful of cream, 
Carbonated water. 

There are times when a patient is not allowed milk, but 
cream is permissible ; under those conditions, this will be 
found useful as well as nutritious. 

Pour the cream in a tumbler or straight-sided, tall glass; 
fill the glass with carbonated water, using a syphon. 

MILK AND CARBONATED WATER 

£ cupful of carbonated water, 
i cupful of milk. 

It is a matter of taste just what carbonated water one 
uses: whether seltzer, vichy or club soda; whether poured 
from a bottle or a syphon. Put the milk in a tall glass and 
fill with the carbonated water. 



EGG WHITE, LEMON AND CARBONATED WATER 

i egg white, 

I tablespoonful of lemon juice, 
Carbonated water. 

Beat the white of the egg until stiff, put it in a tall glass 
and add the lemon juice ; fill the glass with the carbonated 
water. 



DRINKS FOR INVALIDS AND CHILDREN 117 - 

EGG YOLK, LEMON JUICE AND CARBONATED 

WATER 
I egg yolk, 

I tablespoon ful of lemon juice, 
Carbonated water. 

Beat the yolk until lemon colored, pour into a tumbler 
and stir in the lemon juice. Fill the glass with the car- 
bonated water. 

EGG WHITE AND ORANGE JUICE 

i egg white, 

i cupful of orange juice. 

Extract the juice from enough oranges (two Florida 
oranges will usually prove sufficient) ; strain into a tall glass; 
whip the egg white until stiff, and stir it into the orange 
juice. 

If the patient does not like the taste of the egg white, it 
were well to beat the white until stiff, put it in a cocktail 
shaker with the orange juice, shake well for a minute or 
two and strain into a glass. It will be so blended that it will 
be very difficult to taste anything excepting the orange juice. 

EGG WHITE, ORANGE JUICE AND CARBONATED 

WATER 
i egg white, 

1 orange, 
Carbonated water. 

Beat the white until stiff; extract the juice from the 
orange, stir the egg in carefully and pour into a tall glass. 
Fill the glass with carbonated water. 

EGG WHITE, ORANGE JUICE AND DISTILLED 
WATER 
i egg white, 
i tablespoonful of orange juice, 

2 tablespoonfuls of distilled water. 



118 WHAT TO DRINK 

If a baby is very ill and cannot retain food, this will tide 
it over until a physician can be called and prescribe. 

Beat the egg white until stiff, stir in the orange juice and 
then the water. Feed with a spoon. 

FLAXSEED TEA 

2 tablespoonfuls of whole flaxseed, 

i pint of water, 

i lemon, 

2 tablespoonfuls of granulated sugar. 

Mix the flaxseed with a little water, adding the remainder 
of the pint and boil for fifteen minutes. Slice a lemon in a 
deep bowl and add two tablespoonfuls of granulated sugar. 
Strain the flaxseed tea boiling hot, over this, stir and allow to 
stand until cold. Strain again and use in tablespoonful 
doses. This is used for cold or to relieve an irritated throat. 

GRUEL (ENGLISH RECIPE) 

£ pint of milk or water, 

1 dessertspoonful of fine oatmeal (ground, not rolled), 
Salt or sugar. 

Mix the oatmeal with a little cold water in an enameled 
saucepan ; add the milk or water boiling hot, and boil for ten 
minutes, stirring constantly. Strain, pressing as much of the 
oatmeal through the sieve as possible. Add either salt or 
sugar as the patient desires. As gruel induces perspiration 
it is best to take it after one is in bed. This is most satis- 
factory as an aid in breaking up a cold. 

INDIAN MEAL GRUEL (YELLOW CORN MEAL) 

2 teaspoonfuls of ground Indian corn meal, 
i pint of water, 

Sugar, 

Nutmeg, 

Cream. 



DRINKS FOR INVALIDS AND CHILDREN 119 

Mix the corn meal with enough cold water to make a 
smooth paste ; add a pint of water, bring to the boiling point 
and boil slowly for one half hour, — never less; strain, add 
a little salt, or a little sugar if the patient does not like the 
salt. If sugar is used add a sprinkling of grated nutmeg, if 
salt is preferred, add two tablespoon fuls of cream ; stir and 
serve at once. 

OATMEAL GRUEL 

4 tablespoonfuls of oatmeal (ground, not rolled), 
3 pints of water, 
i cupful of raisins, 

Salt, 

Sugar. 

Wet the oatmeal with a little cold water, pour over it 
three pints of boiling water, and boil gently for two hours. 
Strain, add a sprinkle of salt and enough sugar to satisfy the 
patient. A very little mace or nutmeg may be added, and, 
if one wishes, a half cupful of raisins may be put in as soon 
as the boiling point is reached. If raisins are used it is not 
at all necessary to use sugar, for there is plenty of sugar in 
them to make the gruel most palatable. 

RICE GRUEL 

2 teaspoonfuls of ground rice, 
J pin£ of water, 

Salt, 

Cream (if allowed). 

Blend the rice with a little cold water, add the half pint of 
boiling water and boil for five minutes. Season with a little 
salt, and if allowed add three tablespoonfuls of thick cream, 
or if milk is preferred use that. 

POTATO GRUEL (ENGLISH RECIPE) 

2 large potatoes, 
Milk. 



120 WHAT TO DRINK 

Steam two large mealy or floury potatoes, press through a 
fine sieve, and add hot milk slowly, stirring and blending 
until the consistency of thin cream. Salt to taste and serve. 

CARROT GRUEL 

2 large, or 4 small carrots, 
Milk. 

Boil the carrots until very tender, press through a fine 
sieve and add hot milk slowly, being sure to mix well and 
smoothly. When the consistency of cream is reached, add 
a little salt and serve. 

An English physician recommends this as an aid in treat- 
ing scurvy in children. 

IRISH OR ICELAND MOSS 

£ ounce of Irish moss, 
1 pint of water, 

Lemon juice, 

Sugar. 

Wash the moss, put it in a covered dish and allow it to 
stand in enough water to cover over night. Throw off this 
water and cover with a pint of fresh water; simmer for one 
hour, strain, add a tablespoonful of lemon juice and a little 
sugar, being sure that it is not too sweet. 

Irish moss is a sea weed and is rather rich in mucilage, 
iodine and sulphur, and is given as an aid in treatment for 
colds, especially when there is a cough. 

HOME MADE KOUMISS 

(Recipe from an English Physician) 

Boil fresh milk, and when nearly cold put into quart bot- 
tles, leaving room to shake. Add J4 ounce of crushed lump 
sugar, a very small piece of compressed yeast — about 



DRINKS FOR INVALIDS AND CHILDREN Igi 

one twenty-fourth of the ordinary yeast cake — cork, tie 
down the cork unless a patent stopper is used ; lay the bot- 
tles on the side, and shake twice daily. If the weather is 
hot this may be used on the fifth day, if cool, on the sixth, 
if very cold, on the seventh. 

LINSEED TEA 

i ounce of whole linseed, 
5J pint of water, 
$ ounce of liquorice, 
•I t^nce of rock candy, 
;£ lejivon. 

~Wa§h 4 the linseed and simmer with the lemon rind and 
^water for .a half hour. Take from the fire, add liquorice 
;and rock candy and stir until dissolved. Strain and add 
rfthe lemon juice. Useful in treatment of colds. 

PRUNE TEA 

2 ounces of prunes, 

I pint of boiling water, 

I teaspoon ful of lemon juke. 

Be sure to select California prunes, for then no sugar will 
be needed. 

Wash the prunes and put in a saucepan with the water ; 
simmer for an hour, cut the prunes while in the water, then 
strain through a fine sieve, pressing some of the pulp 
through. Add the lemon juice and serve to the patient in a 
wine glass. This is excellent in cases of constipation. 

RICE WATER 

t ounce of best Sea Island rice, 
a i$uart of water, 

Safc. 
'There jtf no better, rice grown than that which we get from 



\n WHAT TO DRINK 

the islands which lie in the Atlantic off the state of South 
Carolina. This is large full rice and is by far the most 
desirable for use for invalids and children. 

Wash the rice in cold water, rubbing it well between the 
hands. Allow water to run over it until the water runs 
clear. Throw the washed rice in a quart of cold water, and 
cook rapidly until it boils hard. Then cook slower over a 
lower fire until rather mushy. Two hours is not too long 
for the boiling. Strain through a fine sieve. Add a little 
salt, or if the patient greatly prefers, and sugar will not 
harm, sweeten slightly. 

This is used in cases of dysentery with salt only, as a 
drink. 



RICE MILK 

i ounce of rice (Sea Island), 
i pint of milk, 
Salt or sugar. 

Wash the rice as directed in the foregoing recipe, and put 
into a saucepan with the milk. Boil for one hour. Add 
salt to taste or a very little sugar. The salt is preferable. 
Do not strain this. 



TOAST WATER 

i full sized crust of bread, 
i pint of water. 

Select the crust of the bread, cut at least an inch thick; 
toast or dry it until brown in the oven, being sure that it does 
not burn or scorch, but is thoroughly brown. Put this in a 
deep bowl and pour one pint of cold water over it, allowing it 
to stand for one hour. Strain and use. One may season 
with a little salt or a sprinkling of celery salt. It may be 
served either hot or cold. 



DRINKS FOR INVALIDS AND CHILDREN 123 

TREACLE (MOLASSES) POSSET 

(English recipe) 
i pint of milk, 

2 tablespoonfuls of molasses, 
\ lemon. 

Put the milk into a saucepan, and bring to the boiling 
point; add the molasses and lemon juice. This will curdle. 
Strain through a fine cloth. Use hot or cold. 

THICK MILK 

\ ounce of baked flour, 
\ pint of milk, 
Sugar. 

Put a half ounce of flour in a dish and put into the oven, 
allowing it to brown slightly. Blend it with the milk, stir- 
ring a few drops of milk into the flour at a time, until all the 
milk is used. Boil for five minutes, stirring constantly. 
Sweeten a trifle and use. 

This is given to patients at times when they are on a liquid 
diet and a change is needed. A little nutmeg will again 
change the taste. 

LEMON WHEY 
\ pint of milk, 
\ lemon, 
Sugar. 

Boil the milk and add the juice from a half lemon. It 
will, of course, curdle. Strain through a fine cloth ; sweeten 
slightly and use. 

MILK WHEY 

(English recipe) 

i pint of sweet milk, 
\ pint of buttermilk. 



124 WHAT TO DRINK 

Bring the milk to the boiling point, add the buttermilk 
and boil for a minute. Strain and use. 



MEAT BROTHS AND TEAS 

BEEF TEA OR BROTH 

i pound of beef, 

i teaspoonful of salt, 

i pint of water. 

Select a piece of beef which has little or no fat, prefer- 
ably from the top round; remove any fats, and cut into 
strips, then cut across, shredding the meat. Put the 
shredded meat, salt and cold water in an enamel saucepan 
and allow it to soak for fifteen minutes, then place over a 
slow fire. Cook until the meat is white and the juice or 
broth a deep red-brown. Strain through a fine strainer, 
pressing the beef hard. Remove any particles of grease by 
drawing a piece of brown paper over the top. Serve hot. 
Be sure to serve in an attractive cup on a doylie. Please the 
eye and the appetite is more likely to be tempted. 



BEEF TEA (MADE IN A JAR) 

I pound of top round, 
i pint of cold water, 
£ teaspoonful of salt. 

Remove the fat, shred the meat finely and put into a glass 
jar. A two quart glass can such as is used for preserving 
is desirable. Fasten the cover, whether a screw-top or 
patent fastener, and place in a deep pan of boiling water. 
Keep the water simmering for at least three hours. Stir the 
beef occasionally. Strain and ; remove, any jat by drawing, a 
rpaper over the pp. ... .Serve. 



DRINKS FOR INVALIDS AND CHILDREN 125 

BEEF TEA (RAW BEEF) 

2 ounces of top round, 
2 tablespoonfuls of cold water, 
Pinch of salt. 

Cut all the fat and skin from the beef, and cut into shreds ; 
place in a glass dish with the water and salt, cover and place 
in a cold place and allow to stand for two hours. Strain 
and press out all the juice possible. Serve a teaspoonful 
or two at a time. This will not keep, so only a very small 
amount should be made at a time. 

BEEF EXTRACT (RAW) 

i pound of top round, 
Salt. 

This extract is given when nourishment must be pushed 
and can only be given in small quantities. It is invaluable in 
cases of rickets and scurvy in children. 

There are small meat presses on the market, which are 
made for the purpose of extracting the blood and may be 
purchased at any large department store where there is a 
housekeeping department. 

Put the meat in a pan and sear it quickly; then cut into 
small pieces and place in the meat press; by turning the 
screw-top extract the blood or juice, and pour into a glass. 
After all the blood is extracted, salt slightly and feed with a 
spoon. 

BEEF TEA WITH EGG 

i pint of beef tea, 
i egg yolk, 
Salt. 

Beat the egg yolk until a light yellow and stir into a half 
cupful of hot beef tea. Add a trifle of salt if necessary. 



126 WHAT TO DRINK 

BEEF TEA FOR CONVALESCENTS 

i pound of top round, 
i pint of water, 
i piece of carrot, 
I piece of turnip, 
I spray of parsley, 
i tiny pinch of thyme, 

Small slice of onion, 

Salt. 

Remove all fat from the meat, cut the vegetables into tiny- 
pieces, shred the meat and put all in a glass jar with the 
herbs and salt. Fasten the top and place in a deep pan 
nearly full of hot water and cook slowly for three hours. 
Strain and remove any fat which may have been left. 

MUTTON TEA 

£ pound of lean mutton, 

I pint of water, 

£ teaspoon ful of salt. 

Select the juicy part of the neck, remove as much fat as 
possible, cut into tiny pieces, put into a saucepan with cold 
water and salt. Simmer gently until the meat turns white 
and the tea or broth a rich red-brown. Strain, remove all 
fat by passing a paper over the top. If it is not possible to 
remove the fat in this way, cool the broth and remove the fat, 
then reheat. To reheat place the dish holding the broth in a 
pan of hot water. Do not allow broths or teas to boil. 

CHICKEN BROTH 

£ chicken (small fowl is as desirable as a chicken), 

I quart of water, 

i tablespoonful of rice, 

£ teaspoonful of chopped parsley, 

£ teaspoonful of salt. 

Cut the chicken into small pieces, and break the bones. 



DRINKS FOR INVALIDS AND CHILDREN 127 

Put the meat and bones into a saucepan with the cold water, 
salt and rice. (The rice may be omitted if preferred.) 
Simmer for three hours, strain, sprinkle with parsley and 
serve. 

This broth may be made leaving the rice out until cooked, 
then strain, return to the saucepan, reheat to the boiling 
point, add the rice and cook for twenty-five minutes. It 
depends entirely on whether the patient may have the rice 
whole or cooked soft enough to pass through a fine sieve. 

MUTTON BROTH (WITH BARLEY) 

i pound of mutton (neck or breast), 

I quart of water, 

i tablespoonful of barley (pearl), 

Salt, 
. Chopped parsley. 

Remove all fats possible and cut the mutton into small 
pieces. Put into the saucepan with the cold water and salt, 
bring to the boiling point, skim, add the barley and simmer 
for three hours. Strain and sprinkle with the chopped 
parsley. If this broth is intended for a convalescent, it need 
not be strained; remove the meat and bones only, leaving 
the well cooked barley. 

OYSTER BROTH 

6 selected oysters, 

£ cupful of milk or broth, 

i tablespoonful of cream. 

Put the oysters, their liquor, and the milk or broth (prefer- 
ably the milk) in a saucepan, and bring to the boiling point. 
Simmer for one minute, and strain. The oysters may be 
chopped finely and returned to the broth or not, as liked. It 
would seem wise in most instances to remove the beards 
and gristle first and chop only the soft parts. 



128 WHAT TO DRINK 

CLAM BROTH 

Scrub the clams in cold water and place over a hot fire in a 
large kettle and heat until the shells open. Place two thick- 
nesses of cheese cloth over a deep dish and strain. Season 
the broth and serve. 

CLAM JUICE (COMMERCIAL) 

There is a clam juice on the market, — a "clam concen- 
trate" — which makes a satisfactory broth if it is not 
possible to obtain fresh clams. 

i teaspoonful of concentrated clam juice, 
£ cupful of boiling water, 
Seasoning to suit. 

Put the concentrated juice in a cup and pour the boiling 
water over it, stirring until well mixed. Season to taste. 

One may use milk if one wishes instead of water, or may 
use half water and half milk. 

COMMERCIAL BEEF TEA OR BROTH 

There are several manufacturers who put out concentrated 
Tstef extracts, some in cubes, and some in a sort of paste 
farm. If one uses the cubes, one cube is used to each three- 
quarters of a cupful of boiling water. Season with salt, or 
with salt and celery salt. 

If one wishes, a drop or two of onion juice may be added 
to this beef tea, as well as salt and celery salt. 



X — MISCELLANEOUS DRINKS 

I shall give under this heading several drinks which do 
not seem to fit in any other place. 

GENERAL HARRISON'S EGG NOGG 

i *gZ> 

i teaspoonful of sugar, 
£ cupful of crushed ice, 
i cupful of sweet cider. 

Place all the ingredients in a cocktail shaker and shake 
well for two minutes. Strain into a tall, straight-sided glass 
and sprinkle with grated nutmeg. 

SARATOGA COOLER 

I teaspoonful of powdered sugar, 

£ lemon, 

£ pint of ginger ale, 
Ice. 

Put the sugar and lemon juice in a tall glass, stir until the 
sugar is dissolved ; add two or three pieces of ice, and pour 
over this a bottle of ginger ale. Stir and remove the ice. 
Serve. 

SODA NECTAR 

i lemon, 

i cupful of water, 
i teaspoonful of powdered sugar, 
1 teaspoonful of bicarbonate of soda, 
Ice. 

Put a cupful of water in an iced tea glass, strain the juice 

129 



130 WHAT TO DRINK 

of a lemon into it; add the sugar and stir well until the 
sugar is dissolved. Put in two tablespoon fuls of cracked 
ice, and stir until very cold, then stir in the soda. As soon 
as it begins to effervesce, serve it. 



NECTAR FOR DOG DAYS 

(Recipe by a famous mixer of drinks) 

I lemon, 

i bottle of club soda, 
Ice. 

Strain the juice of the lemon into a tall glass, add two 
tablespoonfuls of cracked ice and pour the soda over it. 
Serve at once. 

SNOW BALL 

i teaspoon ful of powdered sugar, 

i egg white, 

$ cupful of white grape juice, 

Shaved ice, 

Ginger ale. 

Select a tall, straight-sided glass — an iced tea glass will 
do — and fill it half full with crushed ice. Turn the ice, 
sugar, egg white, and grape juice into a cocktail shaker; 
shake well, strain into the selected glass and fill with ginger 
ale. 

HORSE'S NECK 

i bottle of ginger ale, 
i lemon. 

Peel a lemon in one continuous strip; place in a tall, 
straight-sided glass with one end over the edge of the glass, 
and add several pieces of ice. Pour over this the ginger ale. 
If one desires it, a few drops of bitters may be added. 



MISCELLANEOUS DRINKS 131 

HAPPY THOUGHT 

I cupful of iced tea, 
i teaspoonful of lemon juice, 
3 drops of bitters, 
Ginger ale. 

Put into a tall glass several pieces of ice and a cupful 
of cold tea; add the lemon juice and the bitters; pour in 
enough ginger ale to fill the glass. 



MARY'S FAVORITE 

i cupful of crushed ice, 

$ cupful of lemon juice, 

i cupful of orange juice, 

2 teaspoonfuls of sugar, 

I slice of orange, 

i cherry, 

I spray of mint. 

Mix the orange and lemon juice with the sugar and stir 
until the sugar is dissolved. Put a cupful of crushed ice into 
a tall glass and pour the fruit juice over. Add one cherry, a 
slice of orange and a spray of mint. Serve with a straw. 



ORANGE STREAM 

i cupful of shaved ice, 

i egg, 

2 tablespoonfuls of vanilla syrup, 

2 tablespoonfuls of orange syrup, 

3 drops of bitters, 

i teaspoonful of orange extract, 
Ice cream. 

Put the shaved ice into a tall, straight-sided glass, pour 
over it the syrups, extract and the bitters ; add a generous 
spoonful of ice cream, and fill the glass with carbonated 
water, using a syphon. Serve with a straw and a spoon. 



132 WHAT TO DRINK 

HARVEST PUNCH 

Every one who works in the fields at harvest time knows 
the necessity for a cooling drink, whether it be farmer or 
farmerette. When sending the jug to the field try this. 

i gallon of spring water, 

£ cupful of sugar, 

i cupful of cider vinegar, 

i teaspoonful of ground ginger. 

Mix the sugar, ginger and vinegar until the sugar is 
dissolved and the ginger blended ; pour into the spring water 
and send to the field at once. 

OATMEAL WATER 

This is also an excellent thing for the harvesters. 

i quart of oatmeal gruel (see English oatmeal gruel), 
I gallon of spring water. 

Mix the oatmeal gruel with a gallon of fresh spring 
water and pour it into a jug and send to the field at once. 

SARSAPARILLA WITH CREAM 

i bottle sarsaparilla, 
i pint of cream, 
Ice. 

Put a tablespoonful of cracked ice in a tall, straight-sided 
glass, add two tablespoon fuls of cream, and fill the glass with 
sarsaparilla. This will be sufficient for two glasses the size 
of iced tea glasses if one uses the sarsaparilla which is put 
up in bottles the size of imported ginger ale bottles. There 
is an excellent brand of domestic make on the market. 

EGG PHOSPHATE 

4 tablespoon fuls of orange syrup, 
i egg. 



MISCELLANEOUS DRINKS 133 

Acid phosphate, 

Ice, 

Soda. 

Use an iced tea glass ; put a tablespoonf ul of cracked ice 
in first, add the syrup, egg and a half teaspoonful of acid 
phosphate. Fill the glass with club soda and shake well. 
One may make this in a cocktail shaker or by using a shaker- 
top with the glass. Sprinkle a little grated nutmeg on top 
before serving. 

Acid phosphate may be purchased at any drug store. 



LEMON EGG PHOSPHATE 

3 tablespoonfuls of lemon syrup, 
I egg, 

Acid phosphate, 

Soda, 

Ice. 

Use a shaker or shaker-top on the tall glass, as one wishes. 
Put a tablespoonful of cracked ice, the egg } syrup and a half 
teaspoonful of acid phosphate in the glass; shake well, fill 
with soda, strain into a straight, tall serving glass and 
sprinkle with grated nutmeg. 



GRAPE EGG PHOSPHATE 

I tablespoonful of plain syrup, 
I cupful of grape juice, 

I egg, 

Acid phosphate, 
Ice. 

Put three tablespoonfuls of cracked ice, the plain syrup, 
grape juice, egg and a half teaspoonful of acid phosphate 
in a shaker and shake thoroughly. Strain into a tall serving 
glass and serve. 



134 WHAT TO DRINK 

LOGANBERRY EGG PHOSPHATE 

3 tablespoonfuls of plain syrup, 

4 tablespoonfuls of loganberry juice, 
i egg, 

Acid phosphate, 

Soda, 

Ice. 

Put the plain syrup, egg, two tablespoonfuls of cracked ice, 
a half teaspoonful of acid phosphate, loganberry juice and 
enough club soda to nearly fill the glass into a shaker. Shake 
thoroughly, strain into a serving glass and serve. 



XI — SUNDAES 

Because of the popularity of sundaes, and the preference 
shown by many for them instead of sweet or fruit drinks, I 
shall give a goodly number of suggestions for making these 
delightful concoctions. 

I shall give recipes for sauces to be used on them, as well 
as suggestions for preserving and drying cherries. 

While the recipes given for syrups, both plain and flavored, 
are given primarily for the making of punches, bowls, cups 
and the like, there is no reason why these should not be used 
on sundaes, in fact there is every reason why they should. 

It is also possible and most advisable to use the syrup from 
canned or preserved fruits on sundaes, as there is almost 
always more syrup in a jar of fruit than is needed, and it 
may be used to advantage in this way. 

One may make marshmallow cream or purchase it ready 
for use. One candy manufacturer in New York puts out an 
excellent article at a very reasonable price. 

While one almost invariably sees pecan nuts used for 
topping sundaes, it is not at all essential that they should be ; 
walnuts, either domestic or English, may be used with equal 
success. If obtainable, try butternuts broken in pieces. 

One may use either the short-stemmed, wide-topped 
sherbet glasses or the wide long-stemmed champagne glasses 
for service. These are equally attractive. 

Select small plates, place a doylie on each and place the 
glass on that. Lay a small spoon on the plate. 

In most instances, a rounded spoonful of ice cream is 
placed in the glass first, then the syrup or sauce is poured 
over that, and nuts, or chopped fruits, or both are then 
added. 

One may use any flavor ice cream one desires, and because 
of this I have given a number of recipes for ice creams, not 

135 



136 WHAT TO DRINK 

only for making sundaes but because they, too, quench the 
thirst. 

There is one important thing to remember when making 
sundaes ; they must never look mussy ! Even though a 
number of different things are used in the making, it is not 
at all necessary to use such haste that they will not look 
appetizing. 

After the cream is in the glass, pour the syrup or sauce 
over carefully, being sure not to drip it ; add the next thing 
just as carefully as the first, and if nuts are to top the dish, 
add only enough to stay where they are meant to stay — on 
the top. If the nuts fall to the service plate the whole 
service is spoiled in appearance. 

An attractive service makes for the success of the hostess. 



Use vanilla ice cream as the foundation; 

Plain syrup, diced bananas, nuts. 

Plain syrup, marshmallow cream, chopped bananas, nuts. 

Caramel sauce, diced bananas, nuts. 

Caramel sauce, sliced bananas, marshmallow cream, nuts. 

Caramel sauce, sliced bananas, whipped cream, nuts. 

Caramel sauce, diced bananas, whipped cream, chopped 
cherries. 

For a Banana Split use, 

I peeled banana cut in half lengthwise ; lay side by side on 
plate, put one spoonful of vanilla ice cream on one end, 
strawberry ice cream on the other; cover with any fresh 
fruit in season, crushed and mixed with plain syrup. 
Sprinkle with chopped nuts, or if one wishes such a variety, 
add whipped cream before the nuts. 

Use vanilla ice cream as the foundation; 
Cherry syrup, chopped nuts, 
Cherry syrup, whole cherries, 

Cherry syrup, marshmallow cream, chopped cherries, 
Cherry syrup, marshmallow cream, broken nuts, one 
Maraschino cherry. 



SUNDAES 1ST 

Cherry syrup, marshmallow cream, chopped cherries, 

Use with vanilla ice cream ; 

Hot chocolate sauce, 

Hot chocolate sauce, nuts, 

Chocolate sauce, 

Chocolate sauce, nuts. 

Chocolate sauce, marshmallow cream, nuts. 

Chocolate sauce, marshmallow cream, nuts, malted milk 
sprinkled over all. 

Chocolate sauce, whipped cream, nuts. 

Chocolate sauce, whipped cream, nuts, cherries. 

Chocolate sauce, marshmallow, chopped figs. 

Chocolate sauce, marshmallow, chopped dates. 

Chocolate caramel sauce, nuts. 

Chocolate caramel sauce, marshmallow cream, shredded 
cocoanut. 

Chocolate fudge sauce, 

Chocolate fudge sauce, nuts. 

Chocolate fudge sauce, marshmallow cream, nuts. 

Chocolate fudge sauce, marshmallow cream, nuts, cherry. 

Use with chocolate ice cream ; 
Chocolate sauce, marshmallow cream, nuts. 
Marshmallow cream, nuts, chopped cherries. 
Marshmallow cream, chopped raisins, chopped nuts. 
Chocolate sauce, chopped raisins. 

Use with vanilla ice cream ; 

Coffee sauce, 

Coffee sauce, whipped cream, nuts. 

Coffee syrup, marshmallow cream, chopped cherries. 

Coffee syrup, marshmallow sauce, nuts. 

With coffee ice cream; 

Caramel sauce, nuts. 

Caramel sauce, whipped cream, nuts. 

Caramel sauce, whipped cream, cherries. 



138 WHAT TO DRINK 

Plain syrup, marshmallow cream, cherry. 
Plain syrup, marshallow cream, nuts. 

With vanilla ice cream: 

Maple fudge sauce. 

Maple fudge sauce, nuts. 

Maple fudge sauce, nuts, cherries. 

Maple fudge sauce, marshmallow cream, nuts. 

Hot maple sauce. 

Hot maple sauce, nuts. 

Berkshire maple sauce (hot) nuts. 

With vanilla ice cream: 
Honey sauce, whipped cream. 
Honey sauce, whipped cream, nuts. 
Honey sauce, chopped cherries. 
Honey sauce, chopped raisins. 

Use with vanilla ice cream; 
Orange sauce, nuts. 

Orange sauce, small sections of orange pulp, nuts. 
Orange sauce, marshmallow cream, nuts. 
Orange sauce, marshmallow cream, chopped cherries. 
Orange sauce, marshmallow cream, shredded pineapple, 
nuts. 

Use with vanilla ice cream; 

Prune sauce. 

Prune sauce, marshmallow cream. 

Prune sauce, marshmallow cream, nuts. 

Use with peach ice cream ; 
Peaches sliced thin, whipped cream, cherries. 
Marshmallow cream, peaches crushed and mixed with 
plain syrup. 

Crushed peaches, whipped cream, chopped nuts. 
Caramel sauce, crushed peaches. 
Caramel sauce, marshmallow cream, crushed peaches. 
Plain syrup, crushed peaches, whipped cream. 



SUNDAES 139 

Use with vanilla ice cream ; 

Place one half peach in the bottom of the glass, one 
spoonful of ice cream, place the second half over this and 
pour raspberry syrup over all. 

Crushed peaches mixed with plain syrup. 

Crushed peaches, marshmallow cream, nuts. 

Half fresh peach over cream, cover with peach syrup, 
whipped cream, nuts. 

Use with vanilla ice cream ; 
Shredded pineapple, plain syrup, whipped cream. 
Shredded pineapple, pineapple syrup, nuts. 
Caramel sauce, chopped pineapple. 

Use with vanilla ice cream; 

Caramel sauce, crushed raspberries, nuts. 

Caramel sauce, crushed raspberries, whipped cream, whole 
preserved raspberries. 

Caramel sauce, raspberries, whipped cream. 

Caramel sauce, preserved peaches, sliced, crushed rasp- 
berries. 

Use with strawberry ice cream; 
Crushed strawberries. 
Crushed strawberries, whipped cream. 
Crushed strawberries, marshmallow cream, whole straw- 
berries. 

Use with vanilla ice cream ; 
Crushed strawberries. 
Crushed strawberries, plain syrup. 
Crushed strawberries, whipped cream, nuts. 
Preserved strawberries, 
Preserved strawberries, whipped cream. 
Preserved strawberries, marshmallow cream, selected 
strawberries. 

Preserved strawberries, whipped cream, a cherry. 



140 WHAT TO DRINK 

With vanilla ice cream ; 
Crushed raspberries, plain syrup. 
Crushed raspberries, whipped cream. 
Crushed raspberries, whipped cream, chopped cherries. 
Preserved raspberries, chopped nuts. 
Preserved raspberries, marshmallow cream. 
Preserved raspberries, marshmallow cream, chopped 
cherries. 

Use with pistachio ice cream ; 
Caramel sauce, chopped cherries, nuts. 
Marshmallow cream, chopped cherries, pistachio nuts 
finely chopped. 

Chocolate sauce, nuts. 

Chocolate sauce, marshmallow cream, pistachio nuts. 

With vanilla ice cream ; 

Rose sauce, marshmallow cream, candied rose leaves. 

Rose sauce, whipped cream, candied rose leaves, nuts. 

With vanilla ice cream ; 

Caramel sauce, whipped cream, candied violets. 

Plain syrup, whipped cream, candied violets. 

With vanilla ice cream; 

Tutti frutti sauce. 

Tutti frutti sauce, whipped cream, nuts. 

Fruit sauce. 

Fruit sauce, whipped cream. 

Fruit sauce, whipped cream, nuts. 

Chocolate ice cream ; 

Tutti frutti sauce. 

Rose sauce. 

Rose sauce, whipped cream. 

With vanilla ice cream; 
Raspberry sauce. 



SUNDAES 141 

Raspberry sauce, marshmallow cream. 
Raspberry sauce, marshmallow cream, nuts, chopped cher- 
ries. 



XII — SAUCES FOR SUNDAES 

Because it would seem folly to give suggestions for sun- 
daes without recipes for making the sauces to be served on 
them, I am giving several. 

While these sauces are given here to use on sundaes, there 
is no good reason why they may not be used for puddings 
and desserts. 



HEAVY FUDGE SAUCE 

2 cupfuls of sugar, 
2 squares of chocolate, 
i cupful of milk, 
i\ tablespoonfuls of butter, 
£ teaspoonful of vanilla. 

Melt the chocolate, putting it into a double boiler ; add the 
milk and cook directly over the fire until it is well blended ; 
add the sugar and cook slowly until smooth. Keep hot in 
the double boiler or in a chafing dish until ready to serve. 

This should be the consistency to pour readily. 



MARSHMALLOW SAUCE 

1 cupful of sugar, 
i cupful of milk, 

\ pound of marshmallows, 

2 tablespoonfuls of water. 

Boil the sugar and milk in a double boiler for about six 
or seven minutes, until it spins a thread. Allow this to 
become luke warm, then beat until thick and white. Put 
the double boiler back on the fire and stir until thin enough to 
pour. Melt the marshmallows and water, pour the syrup 

142 



SAUCES FOR SUNDAES 143 

over them, beating constantly. Keep warm until ready to 
serve. 

MARSHMALLOW SAUCE NO. 2 

£ pound of marshmallows, 

1 cupful of sugar, 

$ cupful of boiling water, 

1 egg white, 

f cupful of Maraschino cherries. 

Into the upper part of the double boiler turn half a pound 
of marshmallows and melt them slowly until they will pour 
readily. Dissolve one cupful of sugar in one-third of a cup- 
ful of boiling water and cook without stirring (after it 
begins to bubble hard) for eight minutes. Pour gently on 
to the stiffly whipped white of one egg and beat steadily until 
thick and creamy. Add the marshmallow syrup and a small 
cupful of drained and chopped Maraschino cherries. 

MARSHMALLOW SAUCE WITH SYRUP 

i pound of marshmallows, 
1 cupful of corn syrup, 
i cupful of hot water, 
1 egg white, 

Chopped cherries. 

Melt the marshmallows in a double boiler. Boil the syrup 
and water together until bubbling hot, then pour slowly on 
the stiffly beaten white of the egg. Beat until creamy and 
thick, then add the marshmallows. Chop a tablespoonful 
of candied Maraschino cherries and add to the sauce. 

MAPLE FUDGE SAUCE 

1 pound of maple sugar, 
lb pints of rich milk, 
1 tablespoonful of butter, 
A pinch of soda. 



144 WHAT TO DRINK 

Cook the maple sugar (which should have been grated), 
milk and soda until it boils ; continue to boil for five minutes, 
stir in the butter and keep hot over boiling water. A 
double boiler or a chafing dish would be the best means of 
doing so. 

HOT MAPLE SAUCE 

i cupful of thick maple syrup, 
i cupful of cream, 
Chopped nuts. 

Butter the inside of a granite saucepan and add a cupful 
of thick maple syrup and one-third of a cupful of cream. 
Then boil until the syrup forms a soft ball when tested in 
cold water. Pour while hot, over each portion of cream 
and sprinkle thickly with chopped nut meats. 

BERKSHIRE HOT MAPLE SAUCE 

i cupful of maple syrup, 
i tablespoonful of butter, 
f cupful of top milk. 

Put the butter in a saucepan and when melted stir in 
the maple syrup. Then when hot add the top milk slowly ; 
boil until it begins to thicken slightly, then cool partially and 
serve. 

PRUNE SAUCE 

i cupful of well cooked prunes, 

4 or 5 candied green-gage plums, 

6 candied cherries, 

i orange, 

i tablespoonful of lemon juice, 

i cupful of sugar, 

£ cupful of chopped nut meats. 

Cut the prunes in small pieces ; peel the orange, separate 
into sections and remove the membrane; then cut into 






SAUCES FOR SUNDAES 145 

pieces ; chop the plums and cherries and mix the fruit. Add 
lemon juice and sugar, stir and allow to stand for a half 
hour. Place a generous spoonful on each serving of cream ; 
top with a spoonful of nuts. 

HONEY SAUCE 

2 tablespoonfuls of butter, 
i tablespoonful of cornstarch, 
£ cupful of honey, 
i cupful of hot water. 

Melt the butter and blend with the cornstarch. Add 
honey and hot water. Cook until it thickens and serve hot. 

COFFEE SAUCE WITH SYRUI^ 

i cupful of strong coffee, 
i cupful of corn syrup, 
2 egg yolks, 
i cupful of cream, sweetened. 

Heat the coffee until the boiling point is reached ; add the 
egg yolks beaten light, then the syrup; cook until it begins 
to thicken but do not allow it to boil. Take from the fire, 
add the cream, whipped stiff, and a few drops of vanilla. 

COFFEE SAUCE WITH SUGAR 
2 eggs, 

i cupful of sugar, 
i cupful of strong coffee, 
i cupful of whipped cream, 
Sugar (powdered.) 

Beat the yolks of the eggs with one-fourth cupful of 
sugar. Add one cupful of strong coffee (strained) and cook 
slowly over hot water, stirring constantly until well thick- 
ened. Do not boil. Remove from the fire and, when cold, 
mix I cupful of sweetened whipped cream which has been 
flavored with a few drops of vanilla extract. 



146 WHAT TO DRINK 

CHOCOLATE SAUCE WITH SYRUP 

i cupful of syrup, 
lb squares of chocolate, 
i cupful of water, 
i teaspoon ful of vanilla. 

Melt the chocolate and pour on gradually the hot syrup, 
prepared by adding water to corn syrup and boiling for 
three minutes. Cool slightly and flavor with vanilla. 

CHOCOLATE CARAMEL SAUCE 

2 ounces of unsweetened chocolate, 
2 cupfuls of dark brown sugar, 
i tablespoonful of butter, 
f cupful of rich top milk or cream, 
£ teaspoonful of vanilla extract. 

If an agate boiler is used, and a very little butter heated 
in it, and allowed to run over the surface used, the sauce 
will not stick to the pan. 

Shave the chocolate and melt in the buttered upper part 
of the double boiler, and add the sugar gradually ; mix well, 
and add the butter ; cook until well blended and pour in the 
top milk or cream slowly. Cook over a very low fire until 
it forms a soft ball if tried in cold water. Take from the 
fire, add the vanilla, and use over vanilla ice cream. 

If it is not to be used at once keep it hot in the double 
boiler. 

FRUIT SAUCE 

£ cupful of dates, 

£ cupful of Maraschino cherries, 

£ cupful of figs, 

£ cupful of chopped almonds, 

b cupful of honey, 

i cupful of syrup from the cherries. 

Remove the pits from the dates and cut into small pieces, 



SAUCES FOR SUNDAES 147. 

chop the cherries, cut the figs into small pieces and chop 
(or break into pieces) the nuts. Mix, and pour the syrup 
of the cherries and the honey over the mixture, allowing to 
stand until thoroughly blended. Keep near the ice if 
possible. 



STRAWBERRY SAUCE 

i quart of berries, 

i cupful of powdered sugar. 

Wash and hull the berries, mash with a silver fork, add 
the sugar, stir well, and allow to stand for two hours in a 
cold place. 



ORANGE SAUCE 

3 oranges, 

2 egg whites, 

i cupful of powdered sugar. 

Grate the rind of half an orange and add to it the juice 
of three oranges. Whip the whites of the eggs until dry 
and stiff, add the sugar and then the orange juice. 

This, heaped on ice cream, is as delightful as it is unusual. 



TUTTI FRUTTI SAUCE 

£ cupful of chopped candied cherries, 
£ cupful of chopped seeded raisins, 
i cupful of chopped figs, 
£ cupful of dates, 

Mix with maple syrup. 

Chop the different fruits and mix enough maple syrup to 
blend but not enough to make a great deal of liquid. 



148 WHAT TO DRINK 

CANNED, PRESERVED AND DRIED CHERRIES 

(For use in making sundaes) 

There may be several reasons why one prefers to use 
home-canned or dried cherries instead of using those com- 
mercially prepared. To can them at home, the first thing 
to remember is; the fruit should be well ripened and the 
cherries will be far better if it is possible to obtain them 
directly from the trees. If one is fortunate enough to be 
able to get them from the trees, see that they hang at least 
four days after they are considered ripe, for they will be 
larger, riper and sweeter. 

Another thing to bear in mind, is that cherries should be 
simmered and never boiled. 

It is quite possible to use any canned cherries one may 
have, or may purchase, in making sundaes, or those put 
up commercially for this purpose alone. 



CANNED CHERRIES 

The amount of fruit depends upon the desire of the 
hotesss, for she may have a few she wishes to can, or a 
great many ; the process is the same. 

Cherries, 
2 cupfuls of water, 
i cupful of sugar. 

Wash and pit the cherries, put them in sterilized jars, 
adjust the rubbers (new ones), and pour over the boiling 
syrup, made of the sugar and water boiled. Pour in enough 
syrup to nearly overflow. Partially seal the jar and place 
in a sterilizer, either commercial or home-made, and nearly 
cover with boiling water. It has been found satisfactory by 
the writer to allow the water to reach just below the top. 
Sterilize for sixteen minutes. 



SAUCES FOR SUNDAES 149 

CANNED CHERRIES WITHOUT SYRUP 

If one cares to can the cherries without using syrup, pour 
plain boiling water over the cherries in the jars, in place of 
the syrup and sterilize for a half hour. After sterilization, 
complete the seal, invert to test for leakage, allow to cool 
wrap in dark paper and store. 

PRESERVED CHERRIES 

Remove the pits from the largest cherries obtainable; 
allow a pound of sugar and one cupful of water to each 
pound of fruit. Melt the sugar in the water, let it come to 
a boil and skim thoroughly. Then add the cherries and 
allow them to simmer for twenty minutes. Take out with 
a skimmer, pack into sterilized hot jars and boil down the 
syrup until quite thick. Fill the jars to overflowing and 
seal air-tight, using new rubbers and hot covers. 

PRESERVES AND SHRUB FROM THE SAME 
CHERRIES 

Stone the cherries and cover with vinegar. Stand in a 
cool place for twenty-four hours and drain off the fruit 
juice and the vinegar. To each pint of juice add a scant 
pound of sugar, simmer for twenty-five minutes and bottle 
air-tight. Put the drained cherries in a stone crock with 
alternate layers of granulated sugar, allowing three-quarters 
of a pound of sugar for each pint of fruit. Keep the crock 
covered and in a cool place. Every eighteen hours stir the 
fruit and sugar carefully for a period of eight days. The 
uncooked preserves can be put in small jars and paraffined, 
but they need not be sealed air-tight. 

MOCK MARASCHINO CHERRIES 

Select the largest sized cherries one can find and remove 
the pits, saving all the juice. Measure fruit and juice and 



150 WHAT TO DRINK 

allow an equal amount of sugar. Drain the cherries and 
set on the ice. Put the juice and sugar into a preserving 
kettle, cook to a thick syrup and add the cherries. Simmer 
for fifteen minutes. Drain off half the cherry syrup, add 
an equal amount of white grape juice, bring quickly to the 
boil and seal as for preserved fruit. 



DRIED CHERRIES 

The larger the cherry the more satisfactory if dried to 
use for sundaes. 

Wash, stem and pit the cherries; spread in thin layers 
on a drying tray. (Commercial driers are inexpensive and 
very satisfactory.) Dry from two to four hours, starting 
at no degrees F. Condition them by placing in composition 
or paper boxes and pouring them from box to box every day 
for four days. This is to insure even drying. If too moist, 
return to the drier for a short time, and again pour into the 
boxes, and again " condition " them. 









XIII — ICE CREAMS, SORBETS, SHER- 
BETS, WATER ICES AND GRANITS 

Giving recipes for ice creams and the like in a book given 
to telling of beverages would seem a queer conceit, were 
it not for the fact that ice creams, sherbets and water ices 
are often used to quench the thirst; this is my reason and 
my only excuse, should an excuse be needed. 



VANILLA ICE CREAM 

i quart of cream, 

f cupful of honey, 

I cupful of milk, 

i tablespoon ful of vanilla extract. 

Heat the milk, add the honey, and stir until melted and 
thoroughly mixed. Allow to cool somewhat ; add the cream, 
vanilla and a pinch of salt (a very small pinch), and freeze. 



VANILLA ICE CREAM (French) 

2 cupfuls of scalded milk, 
i cupful of sugar, 

3 eggs, 

i teaspoonful of salt, 

1 quart of thin cream, 

2 tablespoonfuls of vanilla. 

Make a custard of the first four ingredients. Strain and 
cool the custard and add to it the cream and vanilla. Freeze 
until firm, then pack in ice and salt. 

151 



152 WHAT TO DRINK 

INEXPENSIVE ICE CREAM 

ii cupfuls of sugar, 

1 quart of milk, 

2 tablespoonfuls of cornstarch, 

3 eggs, 

Desired extract and a pinch of salt. 

Heat the milk, add the syrup and the cornstarch, which 
should have been moistened with a little cold milk; cook 
until it begins to thicken, add a pinch of salt and the beaten 
eggs. Boil, strain, cool and freeze. 

With this as a foundation one may add any flavoring 
desired, or any crushed fruit. Coffee or chocolate may also 
be used. Very strong coffee is needed, but the amount of 
milk should be reduced in proportion. 

PISTACHIO ICE CREAM 

2 cupfuls of scalded milk, 
i tablespoonful of flour, 
i cupful of sugar, 

i egg, 

i teaspoon ful of salt, 

i quart thin cream, 

i tablespoonful of vanilla extract, 

i teaspoonful of almond extract. 

Mix flour, sugar and milk, add tgg, slightly beaten, and 
milk gradually. Cook until it has the consistency of a soft 
custard. Let this custard cool and add cream and flavoring, 
color with leaf green ; strain and freeze. 

ORANGE ICE CREAM 

2 cupfuls of sugar, 

i cupful of water, 

2 cupfula of orange juice, 

i cupful of candied orange peel, 

i cupful of cream, 



ICE CREAMS, SORBETS, SHERBETS 153 

2 egg yolks, 

i cupful of double cream. 

Boil the water and sugar eight minutes. Add the orange 
juice. Make a custard of the cream and tgg yolks. Cool 
and add to the first mixture with the heavy cream beaten 
stiff. Freeze. When nearly frozen add the orange peel. 
The dish is given a " different " look if it is served with 
candied orange peel. 



MARSHMALLOW ICE CREAM 

i£ cupfuls of milk, 
£ cupful of heavy cream, 
& cupful of sugar, 
i junket tablet, 
i tablespoonful cold water, 

2 heaping tablespoonfuls of marshmallow cream, 
I tablespoonful of vanilla. 

Put milk, cream and sugar into the can of freezer. Set 
in hot water until hike warm, add junket tablet dissolved 
in cold water, and allow to stand until firm. Add vanilla 
and marshmallow cream, mix thoroughly and freeze, using 
three parts ice to one part salt. 



FROZEN PUDDING 

i pint of milk, 

i cupful of sugar, 

3 eggs, 

i teaspoonful of cornstarch, 

i teaspoonful of salt, 

i pint thin cream, 

i teaspoonful of vanilla, 

I cupful of diced marshmallows, 

I cupful of thinly sliced peaches, 

I cupful of shredded pineapple, 

i cupful crystallized cherries. 



154 WHAT TO DRINK 

Beat the yolks of the eggs until very light, add sugar, 
cornstarch and salt. Beat into this the scalded milk, place 
in a double boiler and cook until it will coat the spoon. 
Remove from the fire and when cold add the cream, vanilla 
and stiffly beaten whites of the eggs. Pour into a freezer, 
add the marshmallows and fruit and freeze until firm, 
then pack and allow to stand for several hours. 

COCOANUT ICE CREAM 

4 cupfuls of milk, 
2l tablespoonfuls of cornstarch, 
2 eggs, 

f cupfuls of honey, 
i teaspoonful of vanilla extract, 
i cupful of chopped fresh cocoanut or shredded cocoanut, 

Preserved cherries, 

Milk or water. 

Heat the milk in a double boiler. Blend the cornstarch 
with a little milk or water and add to the hot milk and stir 
until it begins to thicken. Add the beaten eggs and honey, 
cook for a minute or two ; add vanilla and cocoanut. Freeze, 
serve in attractive tall stemmed goblets; top with cocoanut 
and cherries. 

ROSE ICE CREAM (with condensed milk) 

2 cans of condensed milk, 
3^ cupfuls of water, 

2 teaspoonfuls of rose extract, 

3 tablespoonfuls of cornstarch, 
£ cupful of milk, or water, 

i teaspoonful of vanilla, 
i teaspoonful of orange extract, 
Red vegetable coloring. 

Mix one can of condensed milk with two cupfuls of 
water; add the rose extract and enough red vegetable 
coloring to make the color desired. Strain and freeze. 



ICE CREAMS, SORBETS, SHERBETS 155 

Boil the remaining water (i 1 /* cupfuls) and stir in the 
other can of condensed milk. Moisten the cornstarch with 
a little milk or water, blend with the milk and water, stirring 
constantly for five or six minutes. Allow to cool, add 
flavoring, strain and freeze. Place these creams in separate 
layers in a wet mold, place the cover on securely, pack and 
freeze. This should stand at least two hours. 

PINEAPPLE ICE CREAM 

ih cupfuls of hot milk, 
2 eggs, 

£ cupful of honey, 
2 cupfuls of shredded pineapple, 
i cupful of cream, 

Beat the eggs, mix with the milk and honey; cook until 
smooth, stirring constantly. Allow to cool, add cream and 
freeze. When serving this cream, a generous spoonful of 
sweetened whipped cream is a delightful addition. 

STRAWBERRY ICE CREAM 

This is not difficult to make and approaches the flavor of 
the fresh fruit more nearly than most creams in which fresh 
strawberries are used. 

£ pint of thick cream, 

i pint cff milk, 

2 tablespoonfuls of cornstarch, 

2 eggs, 

3 tablespoonfuls of sugar, 
i teaspoonful of vanilla, 

i cupful of strawberry jam, 
Small pinch of salt. 

Make a boiled custard of the milk, cornstarch, salt and 
the beaten eggs. Add the vanilla, cool and fold in a half 
pint of cream which has been whipped until stiff. Put in 
freezer and freeze slowly for five or six minutes; open 



156 WHAT TO DRINK 

the freezer and stir in a full cupful of strawberry jam. 
Re-cover and continue to freeze until firm. 

GREEN TEA ICE CREAM 

i pint of milk, 

i tablespoon ful of green tea, 

i pint of cream, 

f cupful of sugar, 

3 eggs, 

\ teaspoonful of vanilla. 

Pour one pint of boiling milk over one tablespoonful of 
green tea, and allow to stand on the back of the range or 
on an asbestos mat over a low gas flame for five minutes; 
strain through a double thickness of fine cheesecloth. To 
this add the cream, beaten eggs, sugar and vanilla, and stir 
until it thickens. Add a little green vegetable color. Place 
in a cold dish and allow to cool. Freeze, repack, and allow 
to stand until ready for use. 

EASY PEACH ICE CREAM 

i pint of peach pulp and the juice, 
i cupful of sugar, 
i quart of cream. 

Crush the peaches, using enough to make a pint of pulp. 
Save all the juice. Add the sugar to the juice and pulp ; then 
add the cream, whipped as 'Stiff as possible. Blend and 
freeze. 



SOME UNUSUAL FROZEN DAINTIES 

COFFEE PARFAIT 

i pint of thick cream, 
\\ cupfuls of confectioner's sugar, 
\ cupful of strong coffee, 



ICE CREAMS, SORBETS, SHERBETS 157 

£ teaspoonful of vanilla, 
£ teaspoonful of gelatine, 
Milk. 

Dissolve the gelatine in two tablespoonfuls of milk, and 
pour the hot coffee over, stirring well ; add sugar and vanilla. 
Fold in the cream, whipped stiff, pour into the freezer, pack 
in ice and salt and allow to stand for at least four hours. 

Serve in attractive tall glasses, topped with a generous 
spoonful of sweetened whipped cream. 

APRICOT PARFAIT 

i£ cupfuls of crushed apricots (canned or fresh), 
2 tablespoonfuls of lemon juice, 
f cupful of sugar, 
i teaspoonful of gelatine, 
2 eggs, 
I cupful of thick cream. 

Mash the fruit and press through a fine sieve, add the 
lemon juice and sugar and heat until it reaches the boiling 
point, stirring constantly; beat the yolks of the eggs until 
very light and add slowly to the fruit mixture while hot; 
return to the fire and cook until a custard-like consistency. 
Dissolve the gelatine in a very little water and add to the 
fruit and eggs ; allow to cool ; chill ; beat the whites of the 
eggs until stiff, and the cream until firm, and add both to the 
fruit mixture. 

Pour into a mold, pack in ice and salt and allow to stand 
for several hours ; serve in tall narrow glasses. 

CHERRY PARFAIT 

1 cupful of thick cream, 

5 cupful of sugar, 

6 cupful of water, 

2 egg whites, 

I tablespoonful of gelatine, 



158 WHAT TO DRINK 

1 cupful of marshmallows, 

ii cupfuls of stoned cherries (canned red cherries may be 
used), 
i cupful of cherry juice, 

2 tablespoonfuls of lemon juice. 

Cut the marshmallows into very small pieces, and cut the 
cherries in halves ; combine these with the cherry juice and 
allow to stand for two hours. 

Boil the sugar and water until it will " spin a thread " 
and pour slowly over the stiffly beaten whites of the eggs, 
beating constantly. Allow it to become chilled, and stir in 
the stiffly whipped cream. Soak the gelatine in a little 
water and melt over hot water. Strain into the fruit mix- 
ture, beating briskly, until well blended ; allow this to cool 
and when it begins to thicken, beat in the whipped cream. 
Pour into a wet mold, pack in ice, and salt, and allow to 
stand for three hours or more. Serve in parfait glasses, 
topped with whipped cream and a cherry. 



GRAPE AND PINEAPPLE PARFAIT 

2 cupfuls of milk, 

2 tgg whites, 

i cupful of sugar, 

i cupful of chopped nut meats, 

i teaspoon ful of powdered nutmeg, 

4 cupfuls of pineapple juice, 

Preserved grapes, 

Whipped cream, 

Rose extract, 

Crystallized mint. 

The foundation of this delightful parfait is made in the 
following manner: Scald the two cupfuls of milk and add 
the beaten egg whites; stir in the sugar and chopped nuts. 
Cook until thick, add the nutmeg ; cool and add the pineapple 
juice and freeze. 



ICE CREAMS, SORBETS, SHERBETS 159. 

Put a spoonful of frozen mixture in the bottom of a tall 
glass, then a spoonful of preserved grapes, and fill the glass 
with the cream. Top with whipped cream which has been 
sweetened and flavored with rose. A crystallized mint adds 
to the attractiveness of this unusual parfait. 



RASPBERRY PARFAIT 

I pint of cream, 
I pint of raspberries, 
Sugar. 

Whip a pint of cream until very stiff, and sweeten with 
powdered sugar slightly. Cook the raspberries until broken, 
which should not take more than five or six minutes ; press 
out all the juice and pulp possible, and reboil with three- 
fourths as much sugar as juice. Allow this to cool. Spread 
whipped cream in a mold, and pour some of the raspberry- 
syrup over, and add more cream, and so fill the mold. Un- 
less one prefers, then the syrup and whipped cream may be 
lightly mixed before packing in the mold. Pack in ice and 
salt and allow to stand for several hours 



MAPLE BISQUE 

2 eggs, 

£ pint of cream, 
£ cupful of maple syrup, 
Vanilla. 

Beat the yolks of the eggs until very light, add the maple 
syrup slowly, and heat over a slow fire, stirring constantly 
until it reaches the boiling point. Boil for one minute only ; 
remove from the fire, strain and cool. 

Beat the cream until firm and add to the stiffly beaten 
whites of the eggs. Pour the syrup mixture over this slowly, 
beating constantly; add the vanilla. Pour into a mold, 
pack and freeze. 



160 WHAT TO DRINK 

PEACH MELBA 
I pint of heavy cream, 
I pint of milk, 
i cupful of sugar, 
i tablespoonful of gelatine, 
£ teaspoonful of vanilla, 

1 can of large peaches or i dozen selected peaches. 

Heat the milk and sugar, until the sugar is thoroughly 
dissolved ; dissolve gelatine in a little cold milk and add to 
the heated milk and sugar. 

Allow this to cool, add the cream whipped stiffly, flavor 
and pour into the freezer. Freeze until the crank turns very 
hard ; remove the dasher, repack and allow to stand for two 
hours. 

When ready to serve, place a half peach on the bottom of 
a long stemmed glass, fill with the cream, put the other half 
of the peach on top and top with raspberry syrup, then the 
whipped cream. 

SAUCE. — To one cupful of raspberry jam add one 
cupful of boiling water sweetened a bit ; boil for five minutes, 
strain, chill and use. 

PEACH DELIGHT 

2 cupfuls of water, 
f cupful of honey, 

i teaspoonful of gelatine, 

i cupful of peach pulp, 

i lemon, 

i orange, 

i cupful of cream, whipped. 

Bring the water and honey to the boiling point and con- 
tinue to cook for twenty minutes. Add the gelatine which 
should have been soaked and dissolved in a little cold water ; 
strain and allow to cool. 

When cold add the peach pulp, orange pulp, orange juice 



ICE CREAMS, SORBETS, SHERBETS 161. 

and the juice of half a lemon. Turn into a freezer and 
freeze slowly. Serve in attractive glasses, topped with 
whipped cream. 

FROZEN PEACHES 

4 cupfuls of mashed peaches, 
i£ cupfuls of sugar, 
i teaspoonful of lemon juice. 

Wipe the peaches with a damp cloth ; pare and put the 
skins and one peach pit in two cupfuls of cold water and 
allow to boil for twenty minutes ; strain through a sieve, 
pressing out all the juice; add the sugar, boil until the sugar 
is thoroughly dissolved and set aside to cool. 

When cold add the mashed peaches and the lemon juice 
and freeze. 

If one wishes, a spoonful of whipped cream added to each 
serving adds perceptibly to this dainty. 

CRUSHED PEACHES 

Peaches, 

Sugar, 

Cream. 

The housekeeper often finds that peaches are too ripe 
to slice and use with cream; in which case it is wise and 
economical to skin them, remove the stones and mash 
through a coarse sieve, adding sugar, honey or syrup to 
taste. If the peaches are the kind which have little flavor, 
a little lemon juice is desirable. Serve in low stemmed 
sherbet glasses, topped with whipped cream, on which a 
candied cherry may be placed* 



FROSTED BANANA CREAM 



Bananas, 
Sugar, 
Lemon juice. 



162 WHAT TO DRINK 

Select only very ripe bananas; mash to a paste, sweeten 
with powdered sugar and flavor with a few drops of lemon 
juice. Press through a sieve and to each cupful of banana 
add a half cupful of whipped cream. Mix and serve in 
attractive glasses, and sprinkle with powdered sugar. 



SORBETS, SHERBETS, ICES, GRANITS 

The difference in sorbets, sherbets, ices and granits is 
slight, still each fills its own particular purpose and place. 
Sorbets are supposed to be served after the meat course, and 
while the same ingredients are used they are not frozen 
as long or as smooth as sherbets. Sherbets are smoother 
and firmer, and may well take the place of ice cream as a 
dessert. Water ices are made the same as sherbets, leaving 
out the egg whites. Granits are water ices frozen slightly; 
in fact so they will pour, and may be used as a drink. 

BLACKBERRY SORBET 

2 cupfuls of sugar syrup, 

3 tablespoonfuls of lemon juice, 

1 cupful of rich milk, 

2 quarts of blackberries, 

1 tablespoonful of gelatine, 

2 egg whites. 

Press the berries through a sieve fine enough to keep 
the seeds from passing through, but pass the pulp through. 
Add Ine syrup and lemon juice. Dissolve the gelatine in a 
little water, and add to the berry juice and milk. Pour this 
mixture into the freezer and turn until it begins to thicken. 
Add the stiffly beaten whites of the eggs and continue to 
freeze until fluffy, but not so smooth as for sherbet. This 
is a fine distinction, but still it is considered worth differ- 
entiation. 

When this " fluffy " stage is reached remove the dasher, 
repack and allow to stand for about two hours. 



ICE CREAMS, SORBETS, SHERBETS 163 

PLUM SHERBET 

While any of these recipes may be made into either sherbet 
or sorbet, I will give from now on only the sherbet recipes. 

i quart of ripe plums (preferably red) 
2 cupfuls of sugar syrup, 
2 egg whites. 

Select only very ripe plums ; wash, remove pits, and press 
through a sieve. There should be a pint of this pulp and 
juice. Add syrup, freeze until well thickened, add the stiffly 
beaten whites of the eggs, and continue to turn until frozen 
smooth and as hard as this sort of thing can well be frozen. 

CRANBERRY SHERBET 
I quart of cranberries, 
i quart of water, 
I tablespoonful of gelatine, 
lb cupfuls of syrup, 

1 egg white. 

Cook the cranberries in water for ten minutes. Press 
through a fine sieve, return to the saucepan and add the 
syrup, cook for five minutes, turn into the freezer, and when 
partly frozen, stir in the stiffly beaten white of an egg (use 
two egg whites if eggs are plentiful), and finish freezing. 

GRAPEFRUIT SHERBET 

2 cupfuls of water, 

2 cupfuls of grapefruit juice, 
ii cupfuls of sugar, 
I teaspoonful of gelatine, 
\ cupful of white grape juice, 

1 egg white, 

2 tablespoonfuls of chopped cherries. 

Boil the water and sugar together for ten minutes ; soften 
the gelatine with a little water and stir into this syrup. 



164 WHAT TO DRINK 

Cool, add the juice of grapefruit and the grape juice. Turn 
into a cold freezer and when the mixture begins to thicken 
well, add the stiffly beaten white of an egg and the cherries 
(two egg whites are better if eggs are not too expensive). 
Cover and freeze until firm and smooth. 

GRAPE SHERBET 

i teaspoonful of gelatine, 
f cupfuls of grape juice, 
i cupful of syrup or sugar, 
i cupful of honey, 

2 tablespoonfuls of lemon juice, 
£ cupful of water, 

i egg white. 

Soak the gelatine in a little cold water; boil the syrup, 
honey and half cupful of water, and add the dissolved 
gelatine. Allow this to cool, add grape juice and the lemon 
juice and freeze. Open the freezer when slightly hard and 
add the stiffly beaten egg white. Re-cover and freeze until 
smooth and hard. (Two egg whites are better if plentiful.) 

CREOLE LEMON SHERBET 

3 lemons, 

i cupful of sugar, 
2 cupfuls of water, 
i egg white. 

Boil the water and sugar, and add the grated rind of one 
lemon. Cool, add the juice of three lemons, strain through 
a fine cloth, and freeze until partly frozen, remove the cover, 
add the egg white stiffly beaten. Cover again and freeze 
until smooth. 

MILK SHERBET 

2 lemons, 

I cupful of syrup, 

3 cupfuls of whole milk, 
Candied cherries. 



ICE CREAMS, SORBETS, SHERBETS 165 

Mix the juice of the lemons and the syrup, add the milk 
very slowly, stirring constantly, as it will curdle if poured 
too fast. That will not spoil the sherbet, but it does not 
look so well and one's appetite is helped by the appearance 
of one's food. 

Freeze the mixture, serve in attractive glasses, with a 
few chopped candied cherries. 

ORANGE SHERBET 

i egg white, 

2 cupfuls of orange juice, 

2 tablespoonfuls of lemon juice, 

i cupful of water, 

f cupfuls of sugar (brown sugar or syrup may be used). 

Put the sugar in a saucepan with the water, bring to the 
boiling point, then cool. Add the orange and lemon juice, 
a pinch of salt and freeze. 

Before the freezing is complete, add the egg white beaten 
stiffly ; repack and continue to freeze until smooth. 

STRAWBERRY SHERBET 

i quart of strawberries, 

2 cupfuls of water, 

I tablespoonful of lemon juice, 
f cupfuls of syrup or sugar, 
I egg white. 

Wash and hull the strawberries, mash well and press 
through a cheesecloth. Add the syrup, lemon juice and 
water. Mix well, freeze partially, add the stiffly beaten egg 
white, and finish freezing. 

RASPBERRY SHERBET 
I quart of raspberries, 
I egg white, 

3 cupfuls of water, 

I cupful of syrup or sugar, 



166 WHAT TO DRINK 

2 tablespoonfuls of lemon juice, 
2 cupfuls of raspberry juice. 

Mash the berries and press through a cheesecloth; pour 
boiling water over the the syrup; add the berry juice and 
lemon juice and freeze. When partially frozen, add the 
stiffly beaten egg white, stir in well, and continue to freeze 
until smooth. 



EMERGENCY PEACH SHERBET 

This might also be called an economical sherbet, for one 
may use just as many peaches as one has. For in this recipe 
one is supposed to use peaches too ripe for slicing. 

Mash the peaches, and press through a coarse sieve and 
sweeten to taste. Half fill sherbet glasses with finely shaved 
ice and pour the sweetened peach pulp over. Top each 
serving with a preserved or candied cherry. 



PINEAPPLE SHERBET 

i£ pints of grated pineapple, 
i£ cupfuls of syrup, 

i tablespoonful of gelatine, 

i pint of rich milk, 

2 egg whites. 

To the grated pineapple (canned may be used if fresh 
pineapple is not in season) add the syrup and the gelatine 
which has been dissolved in a small amount of water. Stir, 
pour into the chilled freezer, and freeze until about half 
frozen ; open the freezer and add the milk ; again turning 
the freezer until it turns with difficulty. Uncover, add the 
stiffly beaten whites of the eggs, turn until well mixed, and 
thoroughly hard. 

If the dasher is removed and the sherbet repacked and 
allowed to stand to " ripen " for two hours, there will be a 
decided improvement in flavor and texture. 



ICE CREAMS, SORBETS, SHERBETS 167 

TEA SHERBET 

2 cupfuls of tea, 

I cupful of sugar, 

I lemon, 

I orange, 

i cupful of water. 

Melt the sugar in the water and allow to begin to boil; 
take from the fire and add the juice of the lemon and orange; 
stir well, add the tea and freeze. 

APPLE ICE 

i quart of tart red applesi, 
l£ cupfuls of maple sugar, 

3 cupfuls of water, 

1 tablespoonful of lemon juice. 

Wash, quarter and remove the core, but do not pare the 
apples. Put them into a saucepan with the water; boil 
rapidly until soft. Mash and add the maple sugar. When 
cold press through a fine sieve, add the lemon juice and 
freeze. 

LEMON ICE 

i cupful of sugar, 
3 lemons, 
Water. 

Add a cupful of sugar to the zest of one lemon and the 
juice of three ; add enough water to make a quart. Allow 
this to come to the boiling point, cool, strain and freeze. 

LOGANBERRY ICE 

2 cupfuls of loganberry juice, 
I cupful of sugar, 

i tablespoonful of lemon juice. 

Boil the water ; add the sugar and when cold add the lemon 



168 WHAT TO DRINK 

and loganberry juices. Freeze until smooth and hard. Re- 
pack and allow to stand for two hours. 

STRAWBERRY ICE 

i cupful of sugar, 

1 cupful of water, 

i quart of strawberries. 

Boil the sugar and water until it bubbles. Wash and hull 
the strawberries; mash and press through a cheesecloth. 
When the syrup is cold, add the strawberry juice and pulp; 
mix well and freeze. 

WATERMELON ICE 

Ripe melon, 
ii cupfuls of sugar, 

2 oranges, 
I lemon, 

i cupful of white grape juice, 
Pink vegetable coloring. 

Remove the pulp from a ripe melon; press it through a 
fine sieve and add the sugar, lemon juice, orange juice and 
the zest of one orange and the grape juice. Color with 
enough vegetable color to make it a real watermelon pink; 
pack and freeze. 

FRUIT GRANITS 

Granits are really " snow waters," frozen only enough to 
admit being poured. The granits are frozen in a freezer, 
although the Creoles usually freeze them in the *' old fash- 
ioned water jugs." 

ORANGE GRANIT 

ib cupfuls of orange juice, 
£ pound of sugar, 
i pint of water. 



ICE CREAMS, SORBETS, SHERBETS 169. 

Peel six oranges very carefully, removing all the inner 
white part of the skin, and slice very thin. Place this in a 
deep bowl and sprinkle granulated sugar, allowing it to stand 
for five hours. Squeeze the juice from six oranges, and 
press the juice from the sliced ones, straining it and mixing 
the plain juice with this syrup. Add the water, strain and 
pour into a freezer; and freeze until like mush. Serve in 
small punch glasses. 

LEMON GRANIT 

i pint of water, 

i pound of sugar, 

i cupful of lemon juice. 

Extract the juice from the lemons, add the sugar and 
stir until dissolved ; add the water and freeze until mush-like 
and serve in attractive punch glasses. 

STRAWBERRY GRANIT 

I quart of strawberries, 
I tablespoon ful of strawberry extract, 
I tablespoonful of lemon juice, 
i pound of sugar, 
ij pints of water. 

Crush the berries and cover with the sugar, allowing 
this to stand for five hours. Strain and press through a 
sieve, pressing out all the juice possible. Add the lemon 
juice, water and the extract. Turn this into a freezer and 
freeze until like mush. Serve in punch glasses. 

RASPBERRY GRANIT 

I quart of raspberries, 

i tablespoonful of raspberry extract, 

I pound of sugar, 

i cupful of currants, 

i pint of water. 



170 WHAT TO DRINK 

Crush the currants and raspberries and cover with the 
sugar, allowing this to stand for five hours. Press through 
a s.eve being sure to leave no juice which can possibly be 
pressed out Add the extract and water and freeze until 
nice mush. Serve in punch glasses. 



THE END. 



INDEX 



Apollinaris lemonade, 7 
Applebloom punch, 18 
Appleblow cocktail, 44 
Apple bowl, 36 
Apple ice, 167 
Apple juice highball, 48 
Apple juice, julep, 60 
Apple juice rickey, 55 
Apple tea (old recipe), 112 
Apple tea (up-state recipe), 

113 
Apple water, 112 
Apricot parfait, 157 
Apricot syrup, 70 
Apricot syrup (Creole), 70 
Arrowroot with milk, 113 
Arrowroot with water, 113 
Aylesford fruit cup, 34 

Badminton bowl, 37 

Barley water, 114 

Barley water made from bar- 
ley flour, 114 

Baseball lemonade, 2 

Beef extract (raw), 125 

Beef tea for convalescents, 
126 

Beef tea (made in jar), 124 

Beef tea or broth, 124 

Beef tea (raw beef), 125 

Beef tea with egg, 125 

Berkshire fruit punch, 21 

Berkshire hot maple sauce, 144 

Birch beer, 85 

Birmingham bowl, 38 

Blackberryade, 10 

Blackberry frappe, 13 

Blackberry sorbet, 162 

Blackberry syrup, 71 

171 



Blackberry syrup (Creole), 70 
Blackberry vinegar (Creole), 

63 

Black currant tea, 114 
Bran tea, 115 
Brazilian style coffee, 106 
Bristol punch, 18 
Buttermilk, 102 
Buttermilk lemonade, 103 

Canned cherries, 148 

Canned cherries with syrup, 
149 

Canned, preserved or dried 
cherries for sundaes, 148 

Cantaloupe cocktail, 43 

Canton cup, 34 

Canton lemonade, 6 

Canton milk shake, 100 

Cardinal bowl, 37 

Carrot gruel, 120 

Catawba grape cobbler, 55 

Caudle (old New England re- 
cipe), 115 

Cerise cocktail, 45 

Cherry frappe, 17 

Cherry parfait, 157 

Cherry syrup, 71 

Cherry syrup (Creole), 71 

Cherry syrup (New England), 

72 
Cherry water, 65 
Chicken broth, 126 
Chocolate, no 

Chocolate caramel sauce, 146 
Chocolate cream float, 88 
Chocolate cream punch, 89 
Chocolate (Creole), in 
Chocolate, egg and milk, 87 



172 



INDEX 



Chocolate flip, 58 
Chocolate malted milk, 95 
Chocolate malted milk with 

egg, 95 

Chocolate milk, 87 

Chocolate punch, 24 

Chocolate punch, 89 

Chocolate (recipe 1845), no 

Chocolate sauce with syrup, 
146 

Chocolate shake, 88 

Chocolate soda, 90 

Chocolate syrups, 76 

Chocolate syrup (for bot- 
tling), 77 

Chocolate syrup from un- 
sweetened chocolate, 77 

Chocolate syrup (immediate 
use), 77 

Cider, 85 

Cider cup, 32 

Cider highball, 48 

Cider punch, 19 

Clam broth, 128 

Clam juice (commercial), 
128 

Clover leaf cocktail, 44 

Cobblers, 55 

Cocktails, highballs, fizzes, 
cobblers, sours and juleps, 
40 

Cocktails made from fruit 
juices, 44 

Cocoa, 109 

Cocoa and chocolate, 109 

Cocoa (Creole), in 

Cocoa nogg, 88 

Cocoa No. 2, no 

Cocoa (old New England re- 
cipe), in 

Cocoanut ice cream, 154 

Coffee, 105 

Coffee, Batavia style, 107 

Coffee cream, 91 



Coffee, chocolate, cocoa and 

tea, 105 
Coffee, egg and milk, 90 
Coffee foam, 91 
Coffee frappe, 14 
Coffee malted milk, 97 
Coffee malted milk, egg and 

ice cream, 97 
Coffee-maple punch, 92 
Coffee marshmallow, 92 
Coffee milk (date 1845), 91 
Coffee par fait, 156 
Coffee punch, 90 
Coffee-rose punch, 92 
Coffee sauce with sugar, 145 
Coffee sauce with syrup, 145 
Coffee syrup, 78 
Coffee syrup No. 2, 78 
Cold milk drinks, hot milk 

drinks and buttermilk, 87 
Columbia pineapple punch, 23 
Commercial beef tea or broth, 

128 
Concord grape cobbler, 56 
Cranberry sherbet, 163 
Cream and carbonated water, 

116 
Cream syrup, 78 
Creole flip, 57 
Creole " frog " lemonade, 5 
Creole lemon sherbet, 164 
Cucumber cocktail, 40 
Cup a la medley, 35 
Cup de luxe, 31 
Crushed peaches, 161 
Currant shrub (date 1845), 64 
Currant syrup, 72 
Currant water, 67 



Debutante punch, 19 
Dried cherries, 150 
Drinks for invalids and small 
children, 112 



INDEX 



173 



Easily made frappes, 15 

Easy peach ice cream, 156 

Economical frappes, 16 

Egg lemonade, 2 

Egg nogg, 94 

Egg phosphate, 132 

Egg snowdrift, 99 

Egg white and milk (English 
recipe), 115 

Egg white, lemon and carbon- 
ated water, 116 

Egg white, orange juice and 
carbonated water, 117 

Egg white, orange juice and 
distilled water, 117 

Egg yolk, lemon juice and car- 
bonated water, 117 

Emergency peach sherbet, 166 

English cider bowl, 38 

English coffee, 106 

English ginger beer, 83 

Excellent coffee, 107 

Fairy punch, 31 

Flaxseed tea, 118 

Flips from fruits, 57 

Florida punch, 2.^ 

Florida sour, 53 

Florida West Coast cup, 35 

Frappes, 12 

French drip coffee, 106 

Fresh mint punch, 28 

Frosted banana cream, 161 

Frozen peaches, 161 

Frozen pudding, 153 

Fruitades, iced, frapped and 

hot, 1 
Fruitades and sodas from 

juices of canned fruits, 9 
Fruit bowl, 36 
Fruit fizzes, 49 
Fruit granits, 168 
Fruit juice sours, 51 
Fruit lemonade, 2 



Fruit punches, fruit cups and 

fruit bowls, 18 
Fruit sauce, 146 
Fruit vinegars, shrubs and 

waters, 61 
Fruit waters, 65 

General Harrison's egg nogg, 

129 
Georgia mint julep, 59 
Ginger ale highball, 47 
Ginger ale julep, 59 
Ginger ale lemonade, 3 
Ginger ale punch, 20 
Ginger beer, 82 
Ginger-grape highball, 48 
Ginger rickey, 54 
Golden fruit fizz, 49 
Golden mist cocktail, 44 
Grape egg phosphate, 133 
Grape and pineapple parfait, 

158 

Grape juice lemonade, 3 

Grape juice No. 2, 82 

Grape juice, root beer and 

cider, 80 
Grape juice sour, 52 
Grape sherbet, 164 
Grape syrup (Creole), 72 
Green tea ice cream, 156 
Grapefruit cocktail, 43 
Grapefruit and orangeade, 3 
Grapefruit sherbet, 163 
Grenadine frappe, 16 
Grenadine highball, 48 
Grenadine milk shake, 98 
Grenadine punch, 20 
Gruel (English recipe), 118 
Gum syrup, 69 

Happy thought, 131 
Harvest punch, 132 
Heavy fudge sauce, 142 
Highballs, non-alcoholic, 46 



174 



INDEX 



Home-made koumiss, 120 

Honey blossom punch, 22 

Honey sauce, 145 

Horse's neck, 130 

Hot lemonade, 11 

Hot malted milk, 102 

Hot malted milk with coffee, 

102 
Hot maple sauce, 144 
Hot milk, 101 
Hot milk drinks, 101 
Hot milk with celery salt, 101 
Hot spiced lemonade, 12 
Hot tea with mint, 109 

Ice cream (inexpensive), 152 
Ice creams, sorbets, sherbets, 

water ices and granits, 151 
Iced tea, 109 
Iced tea with mint, 109 
Indian meal gruel (yellow 

corn), 118 
Irish or Iceland moss, 120 
Italian lemonade, 8 

Jack frost sour, 51 
Jersey sour, 54 

Juleps which cheer but do not 
inebriate, 58 

Kaaterskill cup, 33 
" Kaffee kulture," 107 

"Lacto," 103 
Left-over cocoa, 93 
Left-over coffee, 93 
Lemon egg phosphate, 133 
Lemon froth, 11 
Lemon granit, 169 
Lemon ice, 167 
Lemon phizz, 50 
Lemon-raspberry frappe, 12 
Lemon syrup, 73 
Lemon whey, 123 



Limeade, 4 

Limeade with lime syrup, 5 
Lime syrup, 76 
Linseed tea, 121 
Loganberry bowl, 39 
Loganberry cup, 32 
Loganberry egg phosphate, 134 
Loganberry fizz, 50 
Loganberry highball, 47 
Loganberry ice, 167 
Loganberry punch, 21 
Loganberry sour, 53 

Malaga cocktail, 43 
Malted egg-milk, 98 
Maple beer, 83 
Maple bisque, 159 
Maple fudge sauce, 143 
Maraschino cocktail, 45 
Marshmallow ice cream, 153 
Marshmallow sauce, 142 
Marshmallow sauce No. 2, 143 
Marshmallow sauce with 

syrup, 143 
Mary's favorite, 131 
Meat broths and teas, 124 
Metropolitan raspberry punch, 

30 
Milk and carbonated water, 

116 

Milk and vichy with syrup, 101 
Milk applebloom, 98 
Milk punch, 24 
Milk shake, 94 
Milk sherbet, 164 
Milk whey, 123 
Mint ginger ale, 4 
Mint-loganberry cup, 34 
Miscellaneous drinks, 129 
Mock champagne cobbler, 56 
Mock champagne frappe, 16 
Mock champagne punch, 28 
Mock claret punch, 26 
Mock Creole claret punch, 26 



INDEX 



175 



Mock maraschino cherries, 149 
Mutton broth with barley, 127 
Mutton tea, 126 

Nectar for dog days, 130 
Non-alcoholic cocktails, 40 

Oatmeal gruel, 119 
Oatmeal water, 132 
Old-fashioned caudle (English 

recipe), 115 
Orange cocktail, 42 
Orange county punch, 25 
Orange flower syrup, 74 
Orange granit, 168 
Orange grapeade, 4 
Orange ice cream, 152 
Orange-lemonade, 6 
Orange milk, 99 
Orange sauce, 147 
Orange sherbet, 165 
Orange stream, 131 
Orange syrup, 73 
Orange vinegar, 64 
Orange water, 66 
Orangeblossom cocktail, 45 
Orchard cocktail, 46 
Orgeat lemonade, 7 
Orgeat syrup, 73 
Oyster broth, 127 

Peach cocktail, 41 
Peach delight, 160 
Peach frappe, 16 
Peach melba, 160 
Peach syrup, 74 
Pineapple frappe, 14 
Pineapple ice cream, 155 
Pineapple sherbet, 166 
Pineapple syrup, 75 
Pineapple vinegar, 64 
Pineapple water, 67 
Pistachio ice cream, 152 
Plain lemonade, 6 



Plain syrup, 68 
Plain syrup (Creole), 68 
Plain syrup No. 2, 68 
Plain syrup (old recipe), 69 
Plain syrup (quickly made), 

69 
Plum punch, 30 
Plum sorbet, 163 
Potato gruel (English recipe), 

no- 
Popular pineapple punch, 25 
Preserved cherries, 149 
Prune sauce, 144 
Prune tea, 121 
Punch a la Parisienne, 23 
Punches from syrups, 29 
Purple fizz, 50 
Purple grape juice highball, 47 

Raspberryade, 10 

Raspberry and currant syrup, 

75 

Raspberry flip, 58 

Raspberry frappe, 15 

Raspberry granit, 169 

Raspberry lemonade, 8 

Raspberry malted milk, 96 

Raspberry milk shake, 94 

Raspberry par fait, 159 

Raspberry sherbet, 165 

Raspberry shrub, 65 

Raspberry syrup, 75 

Raspberry vinegar (Creole), 
62 

Raspberry vinegar (date 
1845), 61 

Raspberry vinegar (mother's), 
61 

Raspberry vinegar (New Eng- 
land), 62 

Raspberry water, 66 

Rice gruel, 119 

Rice milk, 122 

Rice water, 121 



176 



INDEX 



Rickeys from fruit juices, 54 
Root beer, 84 

Rose ice cream (with con- 
densed milk), 154 
Rose-mint cup, 32 
Royal fruit fizz, 51 
Royal rickey, 55 
Russian tea, 108 

Saratoga cooler, 129 
Sarsaparilla with cream, 132 
Sauces for sundaes, 142 
Shakes, noggs and punches 

(milk), 87 
Sillabub, 99 

Sillabub with grape juice, 100 
Silver fruit fizz, 49 
Snowball, 130 
Soda cocktail, 46 
Soda lemonade, 8 
Soda nectar, 129 
Some unusual frozen dainties, 

156 

Sorbets, sherbets, ices, gran- 
its, 162 
Sour a la Creole, 52 
Sour delicious, 53 
Spruce beer, 84 
Sparkling cider bowl, 39 
Staunton fruit punch, 27 
Strawberry cocktail, 42 
Strawberry frappe, 14 
Strawberry frappe, No. 2, 15 
Strawberry granit, 169 
Strawberry ice, 168 
Strawberry ice cream, 155 
Strawberry lemonade, 9 
Strawberry-lemon froth, 11 
Strawberry-lemon punch, 29 
Strawberry malted milk with 

ice cream, 96 
Strawberry milk shake, 95 
Strawberry punch, 26 
Strawberry sauce, 147 



Strawberry sherbet, 165 
Strawberry soda, 10 
Strawberry syrup, j6 
Strawberry vinegar, 63 
Strawberry vinegar (Creole), 

63 

Strawberry water, 66 
Sundaes, 135 to 141 
Syrups, fruit and plain, 68 

Tea, 108 

Tea making, 108 

Tea frappe, 13 

Tea julep, 60 

Tea-rhubarbade, 5 

Tea sherbet, 167 

Thick milk, 123 

Toast water, 122 

To make grape juice, 80 

To make preserves and shrub 
from same cherries, 149 

Tomato cocktail, 41 

To boil cider (old New Eng- 
land recipe), 86 

To keep cider sweet and spar- 
kling (date 1845), 86 

Treakle (molasses) posset, 123 

Turkish coffee, 107 

Tutti-frutti sauce, 147 

Vanilla flip, 57 
Vanilla ice cream, 151 
Vanilla ice cream (French), 

Vanilla malted milk with 

chocolate ice cream, 96 
Vanilla milk punch, 24 
Vanilla syrup, 79 
Vienna coffee, 106 
Vichy and milk, 101 
Violet fizz, 51 

Watermelon cocktail, 42 
Watermelon ice, 168 



INDEX 177 

White grape juice cup, 33 White grape juice highball, 

White grape juice cobbler, 46 

57 White grape juice lemonade, 

White grape juice frappe, 7 

13 White grape rickey, 54 

(D 



